With football season in full swing, game day snacks are a must. These potato wedge nachos are easy to make and a tasty twist on the classic nacho recipe. Grab a fork and dig into this cheesy deliciousness!
3 medium russet potatoes, peeled and cut lengthwise into 8 wedges
2 tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 – 3/4 cup pepper jack cheese, plus more if desired
4-5 slices bacon, cooked and crumbled
2 Roma tomatoes, diced
2 jalapenos, seeded, deveined and diced
Dollop of guacamole, sans Cotija cheese
Preheat oven to 375 degrees.
In a large bowl, toss potato wedges with olive oil, salt and pepper. Heat a large skillet over medium-high heat, then add potato wedges. Cook until underside is golden, 6-8 minutes (do not flip potato wedges). Repeat with the rest of the potato wedges.
Place all wedges on cookie sheet, with browned side down. Cook until wedges are golden, crisp and cooked through, about 25 minutes. Remove from oven.
Transfer potato wedges to oven-proof dish then sprinkle with cheese, bacon, jalapeno and scallions. Place pan in oven and bake until cheese is melted, 3-4 minutes. Remove from oven, then top potatoes with diced tomatoes, additional scallions and a dollop of guacamole. Serve hot.