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.
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 tbspÂ 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.
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 theÂ dollopÂ of sour cream right on top of the fries, and dig in.
Regular nachosÂ just met their match with these fulfilling and ever soÂ satisfying Idaho nachos. Â 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 moreÂ sit-ups. Hope you enjoy.