• 1.5 pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
  • 2 tablespoons olive oil
  • .5 teaspoon dried rosemary (crushed)
  • .5 teaspoon dried thyme leaves (crushed)
  • sea salt and black pepper (to taste)
  • 1 cup shredded sharp cheddar cheese
  • 5 slices bacon (cooked and chopped)
  • .25 cup sour cream or Greek yogurt (plus more for serving)
  • .25 cup pico de gallo style salsa (plus more for serving)
  • 2 minced green onions
  • 1 tablespoon chopped cilantro leaves


  1. Preheat oven to 450 degrees.
  2. Wash and dry potatoes, leaving skin on.
  3. Slice potatoes into .25-inch rounds and place in a large bowl.
  4. Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
  5. Place potatoes, in a single layer, on a greased baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
  6. Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
  7. Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
  8. Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream and salsa.


  1. I put the Greek yogurt and pico de gallo in the center of the nachos, but you could also serve it on the side.
  2. I’m sure they would also be delicious with guacamole, but the grocery store was sold out of guacamole and avocados!