Loaded Baked Potato Potato Chip Nachos Recipes

LOADED BAKED POTATO CEREAL NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and ranch dressing mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
• Stir in potato chips. Sprinkle evenly with cheese and bacon. Bake 3 to 4 minutes or until cheese is melted.
• Sprinkle with chives. Drizzle with ranch dressing. Serve immediately.

LOADED POTATO CHIP "NACHOS"

Steps:

• Preheat oven to 400°F.
• Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
• Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
• Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
• Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.

LOADED BAKED POTATO POTATO CHIP NACHOS

Steps:

• 1. Preheat the oven to 400°F. 2. Place the peeled and cubed potato in a small sauce pan, and just cover it with cold water and a pinch of salt. Place the lid on the pot, crank the heat up to high, and cook the potatoes until they are fork tender. 3. To make the mashed potato topping, drain the potatoes and put them back in their hot pot (but not on a lit burner), just so a bit of the excess moisture will evaporate. Then pass the potatoes through a ricer, and add the butter and milk to the potatoes and mix to combine. Season with salt and pepper. If you do not have a ricer, don't despair. Just add the butter and milk to the chunks of potatoes and mash with a potato masher. 4. For the bacon bits, slice each thick-cut strip of bacon in half lengthwise, and then cut the thin strips about every quarter inch to create little squares. Put the bacon pieces into a small sauté pan over medium to medium-high heat, and cook until crisp, but not crisp all the way through, because they will continue to crisp slightly when you melt the cheese in the oven, and you don't want them to burn. Drain on a paper towel. 5. Fill an oven-safe wide plate with the chips. You don't need to use all of each topping; really, when building nachos, it depends on which chips and which dish you end up choosing. So just dollop away to your preference. Begin first with the mashed potatoes, then the extra sharp cheddar cheese, then the bacon bits, and lastly the scallions. Place the plate on a baking sheet, and bake for 10 minutes in the 400°F oven. 6. Lastly, dollop some sour cream over the top of the nachos, and serve straight from the oven, hot and gooey and really, really good.