Twice baked potato nacho

By Mary Berg
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Sometimes we just need a good indulgent night of deliciously indulgent treats. 



  • 1 – 220 gram bag of plain kettle cooked potato chips
  • 1 1/2 - 2 cups shredded cheddar cheese
  • 1 ½ - 2 cups shredded Monterey Jack cheese
  • 10 slices bacon, cooked crisp and crumbled
  • 5 – 6 green onions, thinly sliced
  • 1 – 2 cups sour cream, for dipping


  1. Preheat your oven to 350F and line a large rimmed cookie sheet with aluminum foil.  Spray the foil with non-stick cooking spray and set aside. 
  2. Set out all of your prepared ingredients and get ready to layer! 
  3. Scatter about half of the bag of kettle cooked potato chips onto the cookie sheet and top with half of each type of cheese, half of the crumbled bacon, and half of the green onions.  Top with the rest of the chips, the cheese, and the bacon and reserve the remaining green onions for serving. 
  4. Pop the nachos into the preheated oven for seven minutes or until cheese is melted and begins to bubble.  Remove the nachos from the oven, top with the rest of the green onions and serve hot with lots of sour cream! 


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