As many (fresh or already baked) Potatoes as you think you can handle!
1 tbsp. Cumin
1 tbsp. Chile Powder
Olive or Vegetable Oil
A large Zipper baggie
Your favorite Nacho Toppings..
Peel and slice up the potatoes into about 1/4″ disks
Add them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coated!
Grill them up until they’re golden on both sides (may take a bit longer if you started with raw Taters)
Start layering them with the cheeses and toppings.
Put them into the oven at 350 for a few minutes to melt together (may take a bit longer if you started with raw Taters)