Cheesy Potatoes and Bacon Nachos
Free – 28 Day Diabetes Meal Plan
4 baking size potatoes, peeled and sliced ( you can used already baked potatoes and slice them to save time)
1 tbsp. cumin
2 tbsp. chili powder
1 jar real bacon bits (use 2 if you really love bacon)
salt to taste
A large zipper type plastic baggie
Your favorite nacho toppings – grated cheese, sour cream, black olives, peppers, diced tomates, etc.
Peel, rinse, and slice the potatoes (about 1/4 inch thick or so). Place the sliced potatoes into a large zipper baggie, along with the sumin, salt, chili powder, and some of the bacon bits. Shake a little to mix somewhat. Drizzle olive oil over the contents of the baggie, then close and shake well, til evenly coated.
Using a large type grilling griddle (this saves times and space since it’s larger), grill the seasoned potato slices until they’re golden brown on both sides, flipping them as needed. When they’re golden brown on both sides, use a large baking dish for layering.
Alternate layers of the seasoned potato slices with cheeses, tomatoes, peppers, olives, bacon bits, etc. Top with cheese and the remaining bacon bits. Bake at 350 for 30 minutes (less if you started with already baked potatoes). Test to be sure the potato slices are tender. Serve with sour cream and/or your favorite toppings.