Here’s the deal. I never claimed to be a health food blogger. I am more of a proponent of made-from-scratch meals. Sometimes those meals include copious amounts of cheese and bacon. Well, tempeh bacon, that is. 😉
Tofurkey “Bacon” is great because it is fermented, which means it is full of good-for-your-gut bacteria, including probiotics! It also contains significantly less calories, sodium, and fat, and has absolutely ZERO cholesterol, compared to traditional bacon. (At first glance, it appears bacon might have less of these – however – based on the serving size, 2 slices of traditional bacon (14g) versus SEVEN slices of Tofurkey bacon (87g), the plant-based bacon is clearly superior for your health.)
I typically try to stay away from pre-made meat substitutes, however, the Tofurkey line of products is one brand I do trust. They use organic, non-GMO soybeans in their products, and have been family owned and operated for nearly 30 years! They also steer clear of all the funny-sounding preservatives and additives that I tend to avoid. Hooray!
Today’s recipe includes two of my favorite ingredients: Cheese and Potatoes. Need I say more? How ’bout ooey-gooey, warm & stringy cheese smothered potatoes shaped like chips, so you can just pick them up with your hand AND get the maximum amount of cheese and toppings with each delicious bite? Is your mouth watering yet? One moment, while I grab a tissue. 😉
Cheesy “Bacon” Potato Nachos
- 2-3 Potatoes (I used Organic Russet but any potato will do!)
- 1/2 Red Onion
- 6 Slices of Tofurkey Bacon
- LOTS of Cheese (I used a blend of Dorset Red Cheddar – my new obsession – and Jarlsberg Swiss.)
- Salt, Pepper, & Oil (I use grapeseed.)
First, preheat the oven to around 400 degrees Fahrenheit. Line a baking sheet with foil and lightly coat with oil. Now you want slice your potatoes about 1/2 inch thick. Like this:
Arrange the potato slices on your baking sheet. Use as many potatoes as it takes to fill your pan. You want to then sprinkle with salt and pepper, and a drizzle of oil. Bake for around 10 minutes on that side, before carefully flipping over (sprinkling and drizzling again), and baking another 10 minutes.
While the potatoes are cooking, you can prepare the toppings. For this night, I chose my current favorite cheese, Red Cheddar, and added a little Swiss to mix things up. I love these potatoes topped with super crispy ‘bacon’ and sauteed onions. However, you can go a more traditional “nacho” route by adding sour cream, guacamole, salsa, ect. You can really be creative! 🙂
Once the potatoes are tender, you can add the cheese and additional toppings (unless they are cold – add them after). Place back in the oven just until the cheese is fully melted. Now try to let them cool as long as possible before you dig in!!!
…I said try. 😉