Loaded Potato “Nachos”

• 5 Klondike Mini Gourmet® Potatoes, thinly sliced
• 2 tablespoons avocado oil
• Pinch of sea salt
• 1/2 cup shredded medium cheddar cheese
• 1/4 cup bacon crumbles (optional)
• 2 tablespoons plain, whole milk Greek yogurt
• 2 scallions, diced
• 1 Roma plum tomato, seeded and diced
• 1/2 avocado, diced
• Pinch of sea salt to taste
• Fresh cracked pepper to taste
• Red chili flakes to taste

1. Preheat the oven to 350?. Thinly slice potatoes.
2. In cast iron skillet, heat 2 tablespoons avocado oil on medium high heat. Arrange sliced potatoes in cast iron pan in a single layer, season with sea salt and cook for 3 minutes each side or until desired golden brown. Remove from heat.
3. Line rimmed baking sheet with parchment paper. Arrange cooked potatoes on parchment like nachos. Sprinkle potatoes with cheddar cheese and place in a hot oven for 5 minutes or until cheese is melted.
4. Remove from the oven and top with bacon, Greek yogurt, diced scallions, tomatoes, and avocado. Season with a pinch of sea salt, fresh cracked pepper, and chili flakes to finish.