Loaded Hasselback Potato Nachos

Directions

1. 1

   Preheat oven to 210°C / 200°C Fan.

2. 2

   Remove the sachet from the bag of McCain Baby Hasselbacks Sea Salt & Cracked Black Pepper, add the seasoning to the potatoes and shake until they’re evenly covered.

3. 3

   Place the hasselbacks onto a baking tray (around 8-12), along with 6-8 rashers of bacon (twisted), then pop them into the top of the preheated oven and bake for 20 minutes (flipping the bacon halfway) until they’re lovely, crisp, and golden and the bacon is cooked.

4. 4

   Chop your bacon into a fine crumb, then set aside

5. 5

   Transfer your hasselbacks to a large oven safe skillet or casserole pan. Lay them in a single layer then top with 60g grated cheddar cheese, chopped crispy bacon and chopped spring onions.

6. 6

   Add a second layer of hasselbacks and the remaining toppings (optional if you have spare ingredients).

7. 7

   Once covered, pop them back in the oven for 8-10 minutes, until golden and gooey!

8. 8

   Serve with sour cream and homemade pico de gallo (or salsa) on top, and garnish with spring onions and fresh coriander.