Ingredients
Scale
- 4 large russet potatoes, thinly sliced (about 1/8 inch thick)
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cups shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled (optional: use turkey bacon for a leaner option)
- 1/2 cup diced red onions
- 1/2 cup sliced jalapeños (fresh or pickled, depending on your heat preference)
- 1/2 cup chopped fresh cilantro
- 1 cup sour cream or Greek yogurt (for a lighter substitution)
- 1 large avocado, diced (optional for creaminess)
- 1/2 cup diced tomatoes or pico de gallo
If you’re looking to make this dish vegetarian, simply skip the bacon and add extra veggies like roasted corn or black beans. For a dairy-free version, swap the cheese and sour cream for your favorite plant-based alternatives — I’ve done this many times with great success!
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Wash and thinly slice your russet potatoes. I love using a mandoline for even slices, but a sharp knife works fine too. Try to keep the slices uniform so they cook evenly.
- In a large bowl, toss the potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper until every slice is lightly coated. Mama Lou always told me, “Season well — that’s the secret to happy food.”
- Arrange the potato slices in a single layer on the prepared baking sheets. They shouldn’t overlap too much; you want them to get nice and crispy.
- Bake the potatoes for 20-25 minutes, flipping halfway through, until golden and crispy. Keep an eye on them near the end — you want that perfect balance of crunch and tenderness.
- Remove the potato slices from the oven and reduce the oven temperature to 375°F (190°C).
- On a large oven-safe platter or back on one of the baking sheets, layer the crispy potato slices. Sprinkle shredded cheddar cheese evenly over the top, followed by crumbled bacon, diced red onions, jalapeños, and tomatoes.
- Return the platter to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro, dollops of sour cream or Greek yogurt, and diced avocado if using.
- Serve immediately while warm and gooey. I remember Ouma and I sneaking these right off the baking tray, careful not to burn our fingers but unable to resist the first bites!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
