Irish Potato Nachos with Bacon & Point Reyes Toma
1 ½ pounds russet potatoes scrubbed and sliced ⅛-inch thick
2 tablespoons olive oil
salt & pepper
3 cups shredded Point Reyes Toma (about 12 oz)
2 jalapeño peppers, thinly sliced
6-8 pieces bacon, cooked crisp and crumbled
2 scallions, thinly sliced
1 tablespoon cilantro
Preheat oven to 450℉
Toss potatoes with olive oil and a generous pinch of salt & pepper. Place on baking sheet and cook for about 15 minutes. Flip potato slices and bake for an additional 15 - 20 minutes until golden and slightly crisp.
Overlap half the potatoes in a cast-iron skillet or baking dish, sprinkle with half the cheese, add the second half of your potatoes and sprinkle on the remaining cheese, top with jalapeño slices and bacon. Bake for about 5 minutes until cheese is melted. Remove from oven and top with scallions and cilantro.