Over-the-Top Loaded Potato Nachos
Recipe by: Willow Bird Baking, using cheese sauce from Serious Eats
Yield: 4-6 servings
10-11 Tasteful Selections Honey Gold Potatoes, sliced into ⅛-inch thick rounds
3 tablespoons olive oil
½ teaspoon salt, plus more for topping
¼ teaspoon pepper
4 ounces sharp cheddar, shredded
1½ teaspoons cornstarch
1 teaspoon hot sauce (plus more for topping)
½ cup evaporated milk (plus more if you want thinner sauce)
chopped pickled jalapeños
chopped green onions
diced raw onion
Preheat the oven to 450 degrees F. Cover two baking sheets with aluminum foil and spray the foil with cooking spray. In a medium bowl, toss the potatoes and olive oil together to coat the potatoes. Spread them in a single layer over the prepared baking sheets, being sure not to crowd them so they will brown nicely. Sprinkle salt and pepper evenly over all the potatoes. Bake them for 23-27 minutes or until golden brown, tossing once during baking. Pull the potatoes out of the oven when they're golden and let them cool while you make your cheese sauce.
While the potatoes cool, toss the cheese and cornstarch together in a medium bowl. Transfer this mixture to a saucepan and add the hot sauce and ½ cup of the evaporated milk. Turn the heat on to medium and cook, whisking constantly, until the mixture is melted and thickened, about 5-10 minutes. Add more evaporated milk to thin to the consistency you prefer (I didn't need to add any). I actually added a little yellow food coloring, too, because I wanted my cheese to look super cheesy. Feel free to skip this if you don't care.
When your cheese sauce is ready, heap the potatoes into a pile on one of the baking sheets. Drizzle them with the freshly prepared cheese sauce. Top with pickled jalapeños, tomatoes, green onions, diced avocado, onion, sour cream, and chopped cilantro. Serve immediately.