Not Your Regular Nachos: Potachos

What do you get when you cross potato skins with nachos? Potachos! The best of both worlds, this tasty invention uses the base of nachos (crunchy potato chips) with the topping of potato skins (cheddar cheese, bacon bits, sour cream, and green onions).
The recipe is simple and like all nacho recipes, easily adaptable to your personal liking. These fabulously named (seriously say potachos out loud, it's fun!) nachos make a wonderful appetizer for a baseball watching party. For the recipe, read more.





1 small bag potato chips, about 2-3 cups of chips*
salt, pepper
3/4 cup sharp cheddar cheese, grated
4-6 slices cooked bacon, chopped
2 green onions, dark green and white ends removed, minced
sour cream for serving


  1. Preheat the oven to 350°F.
  2. Cover a cookie sheet with foil. Scatter the potato chips over the foil, forming a single layer. Season chips with salt and pepper.

  3. Evenly sprinkle half of the cheese over the chips, being careful to make sure each chip has some cheese.
  4. Top the cheese with half of the bacon bits, once again evenly distributing so each bite has bacon.

  5. Cover with another layer of chips, cheese, and bacon.
  6. Bake in the oven until cheese is melted, chips are crispy, and bacon is heated through, about 12-15 minutes.
  7. Remove from oven and evenly top with the green onions. Dollop a heaping tablespoon on the middle.
  8. Enjoy immediately with more sour cream for serving, if desired.

Serves 2-3.

*I used Kettle brand unsalted potato chips.