“Top of the Morn” Irish Nachos

“TOP OF THE MORN” IRISH NACHOS
3 lbs. Yukon gold potatoes
Olive oil
Black pepper, garlic powder, salt to taste
PAM
2 c. shredded cheddar-jack cheese
8 slices cooked bacon, crumbled
Pickled onions or peppers, sliced green onions, sour cream, salsa, for serving

1. Preheat oven 425. Wash potatoes and pat dry thoroughly.
2. Slice potatoes into ¼” thick rounds.
3. In large bowl, place potato rounds. Drizzle with olive oil and add black pepper and garlic powder. Mix until well blended.
4. Spray two rimmed baking sheets with PAM>
5. Divide potatoes evenly between pans and arrange in even layer.
6. Bake for 20 minutes. Remove from oven.
7. Flip potatoes, rotate pans and return to oven for about 10-15 minutes or until golden brown.
8. Remove potatoes from oven and sprinkle evenly with salt.
9. Let cool 5 minutes.
10. Combine all the potatoes on one pan and sprinkle with bacon and shredded cheese.
11. Return to oven and bake until cheese is melted, about 5-6 minutes.
12. Remove from oven. To serve sprinkle with pickled onions or peppers, green onions, sour cream and salsa.