Easy Oven-Baked Irish Nachos

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Using a mandoline slicer or sharp knife, cut 2 lbs clean Russet potatoes into uniform ¼-inch (6 mm) rounds.

Submerge potato rounds in a bowl of ice-cold water for 20 to 30 minutes to extract free surface starch. Drain and dry completely between clean kitchen towels (any moisture left will steam instead of roast).

In a large bowl, toss dried potato slices with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, salt, and black pepper until uniformly coated.

Arrange potato rounds in a single, non-overlapping layer on the baking sheet. Bake at 425°F (220°C) for 20 minutes. Flip each slice with a spatula and bake for another 15 to 20 minutes until deep golden-brown and crisp.

Slide crispy rounds together so they slightly overlap like a pile of tortilla chips. Shower evenly with 2 cups shredded sharp cheddar and 6 slices crumbled bacon.

Return to the oven for 3 to 5 minutes until the cheddar transforms into a bubbly, molten blanket over the potatoes.

Transfer loaded potato mound to a platter. Top with ½ cup cool sour cream, sliced green onions, and optional jalapeños or pico de gallo. Serve immediately while piping hot.