Oven Potato Slice Nachos


    2 huge russet potatoes
    seasoning salt
    black pepper
    2 (eight ounce) jars taco sauce (or use selfmade)
    five inexperienced onions, finely chopped
    chopped green chili
    2 cups shredded Mexican mixture cheese (or use vintage cheddar)
    sliced black olives or inexperienced olives


    Slice the potatoes into 1/4-inch thick, then arrange in a single layer onto a huge greased baking sheet/s.
    Sprinkle each sides with pro salt (or white salt) and black pepper.
    Place 4 inches from broiler warmth and broil until golden brown; flip over the slices and broil different facet of slices till browned and fork-soft.
    Remove from oven and top with taco sauce, inexperienced onions, chilies, shredded cheese and sliced olives.
    Broil till the cheese has melted.

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