Prep time: 1 hour
Total time: 1 hour 30 minutes
2 Russet potatoes (about 1 pound)
10 slices bacon, finely chopped
1/2 pound shredded cheddar cheese
1/2 pound shredded Monterey Jack cheese
1 bunch scallions, thinly sliced
kosher salt and freshly ground black pepper, to taste
10 8-inch flour tortillas
sour cream, for serving
1. Heat oven to 425°F. Wrap the potatoes in foil and bake until soft, about 1 hour. Allow to cool. When they are cool enough to handle, break them up into bite-sized pieces and set aside,
2. Meanwhile, cook the bacon. Heat a large non-stick skillet over medium and cook the bacon until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
3. Drain the bacon fat from the skillet, reserving it. Working in batches, heat 1 tablespoon bacon fat in the skillet. Add a tortilla and top with roughly 3 tablespoons of both cheeses (PRO TIP: like cheese? Add a bit more). Top with some potato pieces, bacon, and scallions. Finish with 1-2 tablespoons more of each cheese (again, the more, the better, let's be honest), season with salt and black pepper, and top with another tortilla. Cook for 2 minutes, or until golden, then flip over and cook a further 1 to 2 minutes until the other side is golden and the cheese has melted. Transfer to a cutting board and slice into 6 pieces. Serve with sour cream.