Ingredients

The following ingredients have 5 Servings
  • 2 medium russet potatoes (sliced 1/8 of an inch thick)
  • 1 tablespoon olive oil
  • kosher salt (to taste)
  • 4 slices thick-cut applewood bacon
  • 1½ cups Irish white cheddar cheese (or more to taste)
  • 2 tablespoons snipped chives
  • 1 jalapeno (sliced)

Instruction

  • Preheat your oven to 400 degrees and line two rimmed, metal baking sheets with parchment paper.
  • Toss the potato rounds with olive oil until coated evenly and then divide among the two prepared pans. Bake for 30 to 40 minutes, watching carefully and rotating the pan until the potatoes are golden brown and edges crisp.
  • While the potatoes are in the oven; crisp up the bacon, grate the cheeses and slice the jalapeno.
  • Place half of the cooled crispy potato rounds on a clean rimmed baking sheet (that has been lined with parchment) top with a little cheese and crumbled bacon. Place the remaining potato rounds on top along with more bacon and cheese.
  • Bake at 400 until the cheese is melted and bubbly.
  • Top with jalapeno slices and freshly snipped chives. Serve with sour cream.