Crispy seasoned potato slices layered with bacon and melted cheddar for the ultimate comfort food
This is exactly the kind of recipe my mother loved to make when she wanted something hearty, filling, and guaranteed to disappear quickly.
She believed simple ingredients could become something special with a little patience and a cast iron skillet.
Her kitchen was rarely without potatoes, bacon, and cheese, and somehow she always found new ways to turn those pantry staples into comfort food everyone looked forward to eating.
These potato nachos were one of those meals that felt fun and casual but still homemade from scratch. Thinly sliced potatoes are baked until crisp, then layered in cast iron with bacon and cheese until hot and bubbly.
Served with fresh toppings, they always felt like a treat.
Ingredients:
5 or 6 potatoes
1 lb. Bacon
1 tsp. cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 to 3 tsp. dried thyme leaves
Salt and pepper to taste
Olive or Vegetable Oil
1 1/2 c. sharp cheddar cheese, shredded
Directions:
Preheat oven to 350°F. Lightly grease a large baking sheet.
In a large cast iron skillet, cook bacon until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble into pieces.
Drain excess bacon grease, leaving the skillet ready for assembly later.
Peel potatoes and slice into 1/4-inch rounds.P lace in a large bowl or sealable bag. Drizzle with oil and toss well.
In a small bowl, combine Cajun seasoning, onion powder, garlic powder, thyme, salt, and pepper. Sprinkle evenly over potatoes, tossing until fully coated.
Arrange potatoes in a single layer on the baking sheet.
Bake for 20 minutes. Flip potatoes and bake another 20 minutes, or until golden and crisp. Remove potatoes from oven.
Layer potatoes in cast iron skillet, slightly overlapping. Sprinkle with bacon and cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
Return skillet to oven and bake for 4–6 minutes, until cheese is melted and bubbly.
Top with green onions, jalapeños, sour cream, and pico de gallo if desired.
Serve immediately.
Tips for Best Success:
- Slice potatoes evenly for consistent crispness
- Don’t overcrowd the baking sheet
- Bake in a single layer first for crisp texture
- Use freshly shredded cheese for best melting
- Serve immediately while crispy
Variations & Substitutions:
- Add mozzarella or pepper jack
- Use red potatoes for extra texture
- Add cooked ground beef
- Make spicy with extra Cajun seasoning
- Add ranch drizzle
Serving Suggestions:
- Serve as party appetizer
- Pair with burgers or sandwiches
- Great for game day
- Serve with fresh salsa
How to Store:
- Store leftovers refrigerated up to 3 days
- Reheat in oven at 375°F for best crispness
- Avoid microwaving if possible
Frequently Asked Questions:
Can I leave the skins on?
Yes, just scrub well.
Why aren’t my potatoes crispy?
They may be overcrowded or sliced too thick.
Can I make these ahead?
Bake potatoes ahead, then assemble and reheat later.
Can I air fry?
Yes, cook slices in batches.
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