Loaded Potato Skin Chip Nachos

Prep Steps

• 1 1/2 cups sharp cheddar cheese {do:shred}
• 1 cup Monterey Jack cheese {do:shred}
• 1/3 cup green onions (optional) {do:chop}

Cook the Bacon

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. In a skillet over medium heat, cook until crispy, 6–8 minutes...

• 16 oz thick-cut bacon

Drain on paper towels, then chop it fine.

The Cheese

In a bowl, toss together...

• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded

Note: Mozzarella works in place of the Monterey Jack.

Layer & Bake

Spread half in an even layer on the baking sheet...

• 1 bag (10 oz) TGI Fridays Potato Skins chips, Cheddar & Bacon flavor

Top with half the cheese blend and half the bacon. Repeat with the rest of the chips and bacon, then finish generously with the rest of the cheese.

Bake 5–7 minutes, just until the cheese is completely melted and bubbly. Watch closely so the chips don't scorch.

Finish & Garnish

Drizzle, dollop or spread over the warm cheese...

• 1/2 cup crema Mexicana
• 2 tbsp pickled jalapeño slices (optional)
• 1/3 cup green onions, finely chopped (optional)

Note: Sour cream works in place of the crema.

Serve hot, straight off the sheet pan.