Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper, or lightly grease it with non-stick cooking spray.

Slice the Potatoes: Slice the washed Russet potatoes into thin, uniform rounds. Using a mandoline slicer works best to keep the slices perfectly even for consistent cooking.

Bake the Base: Arrange the potato slices in a single, even layer on your prepared baking sheet. Ensure they are not overlapping too much. Bake in the preheated oven for 20–25 minutes. Crucial step: Flip the potato slices halfway through the baking time to ensure they become golden and crisp on both sides.

Add the Toppings: Once the potatoes are crispy and easily pierced with a fork, carefully remove the baking sheet from the oven. Sprinkle the freshly shredded cheddar cheese and chopped crispy bacon evenly over the hot potato rounds.

Melt to Perfection: Return the baking sheet to the oven and bake for an additional 5–10 minutes, just until the cheese is completely melted, gooey, and bubbling at the edges.

Garnish and Serve: Remove the nachos from the oven and immediately top them with the freshly sliced green onions. Serve hot and crispy directly from the pan, and enjoy!

Nutrition Information (Estimated per serving):

Calories: 320kcal | Carbohydrates: 37g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Sodium: 450mg | Fiber: 3g