Idaho Nachos

When growing up, I would pretty much ride my skateboard, or whatever bicycle I picked up outside of Goodwill, everywhere. I would ride a skateboard often times fifteen miles a day, if not more. I would bike to another town, strapping my skateboard across my back, only to skate on someone’s skateboard ramp all day, then head back only to make it home for dinner. I would pretty much perform this type of activity seven days a week, most every week until snow began to fall. With that said, you bet I was a hungry kid and as I ate most, if not all of the meals my parents placed in front of me, I was still hungry later in the evening hours. This is when I would come up with certain ideas, and one that I remember was Idaho nachos.

A funny name at that. I call them Idaho nachos only to the fact that we are using potatoes as the base. I’ve made these using regular standard cut fries, to tater tots, and waffle fries, which is one of my favorites. Potatoes that are cooked until crisp, then loaded with your favorite nacho toppings, these nachos are a perfect, and a great treat to bring to any table.

Let’s get started.

(Serves 2)

Ingredients: [Print this Recipe]

  • 1/2 bag of Ore-Ida Waffle Fries
  • 6 slices of bacon, cooked and crumbled
  • 1/4 cup of onion, diced
  • 1/4 cup pickled jalapenos
  • 1/4 cup of black olives
  • 1 cup monterrey jack cheese
  • 1 cup of colby jack cheese
  • 1/2 tomato, diced
  • 2 green onions, diced
  • 1/4 cup of sour cream
  • 2 tbsp Sriracha
  • Your favorite salsa (optional)

Begin by cooking your fries in the oven according to the directions on the package. During this time, prepare the remaining ingredients.

Mix the sour cream and the Sriracha sauce in a small bowl.

Ingredients for making Idaho Nachos

When the waffle fries are done cooking (they should be relatively crisp), mix the bacon, cheeses, onion, jalapeno peppers, and black olives in another bowl. Top the fries with the mixture, then place back into the oven for about 5-7 more minutes or until the cheese is nice and melted.

Arrange on your serving tray (I like to use a fajita plate for this recipe), and sprinkle with the chopped tomato and green onions. Place the dollop of sour cream right on top of the fries, and dig in.

Regular nachos just met their match with these fulfilling and ever so satisfying Idaho nachos.  As I am not biking or skateboarding as much anymore, the Idaho nachos were just as good as they were back then, but now I have to tack on a bit more cardio in the morning and a couple of more sit-ups. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Idaho Nachos”

  1. Wow! These look awesome! My little brother sounds exactly like the young you and I think he would enjoy this midnight snack. 🙂

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