Friday, July 12, 2013
4 large russet potatoes
2 cups cheddar and monterey jack cheese, shredded
6 slices bacon, fried and chopped
1 quart oil, for frying
Slice russet potatoes into quarter inch slices and soak in cold water for 30 minutes. Preheat oil over medium heat in a large stock pot. Lay each slice individually down on a paper or kitchen towel. Pat dry and fry in batches for 5-6 minute or until chips are golden brown and crispy. Salt each batch as they are removed from oil and drain on a paper towel. Pile all batches of fried chips into a roasting pan. Preheat broiler on low. Layer chips with cheese, bacon bits and then more cheese. Place under broiler for 3-5 minutes, or until cheese is melted and bubbly. Serve with green onions and sour cream. Enjoy!