Bacon & Cheese Potato Nachos!

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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..

Directions:

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)

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