Print

Loaded Ranch Potato Nachos

Crispy potatoes topped with ranch dressing, crispy bacon, and melted cheddar cheese for a delightful twist on classic nachos.

Ingredients

Scale
  • 4 medium-sized russet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 6 strips bacon
  • 1 cup cheddar cheese, shredded
  • 1/2 cup ranch dressing
  • 1/4 cup green onions, chopped
  • 1/2 cup sour cream (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the russet potatoes thoroughly, then slice into thin rounds.
  3. Drizzle olive oil over the potato slices and sprinkle with salt and pepper, tossing to coat.
  4. Bake the potatoes on a parchment-lined baking sheet for 25-30 minutes until golden and crispy, flipping halfway.
  5. Cook the bacon in a skillet until crisp, then chop into bits.
  6. Assemble half of the potato slices on a platter, drizzling with half the ranch, bacon, and cheddar.
  7. Repeat the layering with remaining ingredients.
  8. Melt in the oven for an additional 5-10 minutes until cheese is bubbly.
  9. Sprinkle with green onions and dollops of sour cream.

Notes

Consider adding jalapeños or swapping ranch with BBQ sauce for variations.

Nutrition

Keywords: nachos, loaded nachos, potato nachos, comfort food, party food