Shelly's Recipe

POTATO SKIN NACHOS

Category: Hot

4 medium potatoes, washed, dried and sliced into 1/8-1/4 inch rounds
1 tsp seasoned salt
5 strips bacon, cooked
1 c shredded marble cheddar
2 scallions, chopped
1/4 c grape tomatoes, quartered

Spicy Ranch Sour Cream
1/4 c sour cream (I use light)
1/4 c ranch dressing
1/8 - 1/4 tsp smoked chipotle powder (depends on how spicy you like it)

Preheat oil (any kind except olive oil) to 200 degrees. Deep fry the potatoes for 2 minutes and then remove from the oil. Increase the oil temperature to 375˚F and return the potatoes to the oil. Cook until golden brown and crispy.

While potatoes are frying, mix together the sour cream, ranch dressing and chipotle powder in a bowl.

Remove the potatoes from the oil and spread out on a few sheets of paper towels to drain the excess oil. Sprinkle with the seasoned salt. Arrange the fried potatoes on a baking sheet and sprinkle on 3/4 of the cheese. Top with the bacon and the remaining cheese.

Place under the broiler until the cheese is melted and bubbling. Top with chopped scallions and grape tomatoes and a side of the ranch sour cream dip.