Pioneer Woman Potato Nachos

This easy Pioneer Woman Potato Nachos recipe is perfect for a quick, crowd-pleasing snack or game-day treat! Made with crispy roasted potatoes, melted cheese, and savory bacon, it’s topped with creamy sour cream, salsa, and optional tangy pickled onions. With simple ingredients, it’s a delicious, flexible dish you can whip up anytime.

Ingredients Needed

For the Potato Nachos:

• 3 pounds Yukon gold potatoes, sliced into 1/4-inch-thick rounds
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• Nonstick cooking spray (for baking sheets)
• 8 slices cooked bacon, finely chopped
• 2 cups shredded Cheddar Jack cheese
• Optional toppings: Quick-Pickled Onions (recipe below), sliced scallions, salsa, and sour cream

For the Quick-Pickled Onions (optional):

• 1/2 cup white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 small red onion, halved and thinly sliced

How To Make Potato Nachos

1. Preheat the oven: Set the oven to 425°F (218°C).
2. Season the potatoes: In a large bowl, mix the potato slices with olive oil, kosher salt, black pepper, and garlic powder until they’re evenly coated.
3. Prepare the baking sheets: Spray two rimmed baking sheets with nonstick cooking spray. Arrange the potato slices in a single layer on both sheets.
4. Bake the potatoes: Bake for 20 minutes, then remove from the oven, flip the potatoes, rotate the baking sheets, and return to the oven. Bake for another 10-15 minutes, or until the potatoes are golden brown.
5. Add cheese and bacon: Combine the potatoes onto one baking sheet. Sprinkle the finely chopped bacon and shredded Cheddar Jack cheese over the potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
6. Add toppings and serve: Top with Quick-Pickled Onions (if desired), sliced scallions, salsa, and sour cream.

Recipe Tips

• Slice Potatoes Evenly: Cut the potatoes into equal 1/4-inch slices so they cook at the same rate. This helps them turn golden and crispy without some slices burning or staying undercooked.
• Use Enough Oil: Toss the potato slices thoroughly in oil before baking. This ensures the potatoes turn crispy and don’t stick to the pan.
• Don’t Skip the Flip: Flip the potatoes halfway through baking. This will help them cook evenly on both sides and get that perfect golden brown color.
• Combine on One Baking Sheet for Cheese: Once the potatoes are crispy, transfer them all onto one baking sheet before adding the cheese. This keeps the cheese from melting off and makes it easier to layer your toppings.
• Serve Hot for Best Texture: Serve the nachos right after baking for the best taste and texture. When fresh, the potatoes stay crisp, and the cheese is perfectly melty.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover potato nachos cool completely. Then, put them in an airtight container and refrigerate for up to 3 days.
• Reheating: Spread leftover potato nachos on a baking sheet and warm in a 375°F oven for 5 minutes until the potatoes are crispy and the cheese is melted.

Nutrition Facts

• Calories: 614 kcal
• Total Fat: 44 g
• Saturated Fat: 19 g
• Cholesterol: 127 mg
• Sodium: 770 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 6 g
• Sugars: 3 g
• Protein: 36 g

More Pioneer Woman Recipes:

• Pioneer Woman Beef Noodle Skillet
• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Beef Teriyaki Stir Fry
• Pioneer Woman Asian Braised Beef