As maybe you surmised, I have been having creative issues lately. We had an extremely busy time these past six weeks, and I just could not get my brain to focus. Plus I didn’t want to mess up my kitchen because of potential showings of our house. As a matter of fact, I made a post recently that “ I think I lost my mind. It’s running free somewhere, just not sure where!”
For a week now things have been quiet, and all of a sudden the creative ideas began to flow. My poor husband had to listen to me going from one idea to another, trying to keep up with the flowing concepts bubbling to the surface.
However, just because I had ideas didn’t mean I could expand on them because I hadn’t gone grocery shopping in a while. So I put my plan together to go out the next day and shop for the ingredients I needed to start my inspired cooking.
But what to do for dinner? I know, nachos! I always have jalapenos, cheese, and the makings for guacamole. I went to the cupboard to get out tortilla chips and there were none. Well, I know I didn’t feel like making any, so now what? I looked around and saw the potatoes. Hmmm, those would make the perfect vehicle to hold the toppings. So potato nachos here we come.
My recipe is for 3 servings, as that is what I had enough to make. Of course, you can increase the recipe to however many servings you would like. Being that I made them round, I could only fit so many in the pan without overlapping. Next time I think I would double the recipe and either use two baking sheets or take the time to bake one sheet at a time.
John and Jack loved the recipe and I think this recipe is a keeper.
Until next time, happy creating.
by Dina Puleo
Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
2 baking potatoes, washed
olive oil or spray oil
salt and pepper, to taste
1 cup cheddar cheese, shredded
5 slices bacon, cooked
1 jalapeño, seeded and sliced
1 cup Monterey Jack cheese, shredded
2 tablespoons chives, chopped
1/3 cup black olives, sliced
Accompaniments: sour cream, salsa, guacamole, chopped tomatoes, and shredded lettuce
Preheat oven to 400°
Slice potatoes into ¼ inch rounds. Place on greased cookie sheet. Lightly brush potatoes rounds with olive oil or spray oil. Lightly sprinkle with salt and pepper. Cook for 10 minutes and then flip potatoes over. Cook for another 10 minutes or until golden to medium brown.
Take potatoes out of oven and sprinkle the cheddar cheese over the top of potatoes. Add the bacon and sliced jalapeño. Sprinkle the top with Monterey jack cheese. On top of the cheese, sprinkle the chives and black olives.
Put potatoes back in the oven until cheese melts, about 2 minutes.
Carefully take potatoes out of oven and serve with your chosen accompaniments.