2 ½ pounds
russet potatoes, scrubbed clean and sliced into ¼-inch thick rounds
2 tablespoons
extra-virgin olive oil
1 teaspoon
garlic powder
1 teaspoon
onion powder
½ teaspoon
chili powder
1 teaspoon
sea salt
3 cups
shredded mozzarella cheese
8 ounces
cooked bacon, cut into 1-inch pieces
For Serving
2 cups
sour cream
½ cup
pico de gallo or salsa
3
green onions, chopped
Jalapeño, sliced
Method
Preheat the oven to 450°F and grease a rimmed sheet pan with cooking spray
In a medium bowl, toss the potatoes with the olive oil, garlic powder, onion powder, chili powder, and salt. Arrange the potatoes on the prepared sheet pan, being careful not to overcrowd. Roast until the browned and tender, about 20 minutes.
Remove the sheet from the oven and sprinkle the potatoes with the cheese and cooked bacon. Return to oven until the cheese is completely melted, 3-5 minutes more.
Transfer potatoes to a platter and top with sour cream, salsa, green onions, and jalapeños to serve.