Coogirl Candy Loaded Baked Potato Nachos

Coogirl Candy Loaded Baked Potato Nachos

Featuring

These skillet baked potato nachos use Coogirl Candy in two fun ways. Chopped candied jalapenos are scattered over crispy potato rounds, and the sweet spicy syrup is whisked into a quick drizzle that pulls everything together.

Ingredients

Potato Base

• 1 1/2 pounds small Yukon gold potatoes, thinly sliced (about 1/4 inch)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Toppings

• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup cooked bacon, crumbled (about 4 to 5 slices)
• 1/3 cup chopped Coogirl Candy jalapenos, drained well
• 1/4 cup finely diced red onion

Coogirl Candy Sour Cream Drizzle

• 1/2 cup sour cream
• 2 tablespoons Coogirl Candy syrup (from the jar)
• 1 tablespoon lime juice
• Pinch of kosher salt
• 1 to 2 teaspoons water, as needed to thin

To Finish

• 2 green onions, thinly sliced
• Fresh cilantro leaves, chopped
• Extra chopped Coogirl Candy jalapenos
• Lime wedges

Instructions

1. Prepare and season the potatoes
   1. Preheat the oven to 425°F.
   2. Lightly oil a large rimmed baking sheet or two smaller sheets.
   3. Place the potato slices in a large bowl.
   4. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and garlic powder.
   5. Toss until all slices are evenly coated.
2. Crisp the potato rounds
   1. Arrange the seasoned potato slices on the baking sheet in a single layer, without overlapping if possible.
   2. Bake for 18 to 22 minutes, flipping each slice halfway through, until the potatoes are golden and lightly crisp at the edges and tender in the centers.
   3. Remove from the oven and reduce oven temperature to 400°F.
3. Transfer to skillet and add toppings
   1. Lightly grease a 10 to 12 inch oven safe skillet or small sheet pan.
   2. Layer the baked potato slices in the skillet so they overlap slightly, forming a nacho style base.
   3. Sprinkle with half of the shredded cheddar cheese.
   4. Scatter the crumbled bacon, chopped Coogirl Candy jalapenos, and diced red onion evenly over the top.
   5. Finish with the remaining cheddar cheese.
4. Bake until melty
   1. Place the skillet or pan back in the 400°F oven.
   2. Bake for 8 to 10 minutes, until the cheese is melted and bubbling.
   3. Remove from the oven and let stand for 5 minutes before adding the cool toppings.
5. Make the Coogirl Candy sour cream drizzle
   1. While the nachos bake, add sour cream, Coogirl Candy syrup, lime juice, and a pinch of salt to a small bowl.
   2. Whisk until smooth.
   3. Add 1 to 2 teaspoons water, a little at a time, until the mixture is just thin enough to drizzle from a spoon.
   4. Taste and adjust with a bit more syrup or lime juice if you like.
6. Finish and serve
   1. Drizzle the warm potato nachos with the Coogirl Candy sour cream mixture in thin ribbons.
   2. Sprinkle with sliced green onions, chopped cilantro, and a few extra chopped Coogirl Candy jalapenos for more heat and color.
   3. Serve straight from the skillet with lime wedges on the side and the jar of Coogirl Candy at the table for extra spoonfuls.

Tips

• For extra crisp potatoes, bake the slices on two pans so they have more space and rotate the pans halfway through cooking.
• To make this vegetarian, simply leave out the bacon and add black beans or pinto beans for protein.
• Leftover nachos can be reheated in a 350°F oven until warmed through. Add fresh drizzle and herbs after reheating for the best look and flavor.