canola oil, for frying
leftover potato skins (about 1 pound|450 grams)
kosher salt, to taste
12 ounces|346 grams bacon, thinly sliced
1 3/4 cups|175 grams shredded Monterey jack cheese
1 3/4 cups|175 grams shredded cheddar cheese
3 scallions, thinly sliced
sour cream, for serving
1. Take the leftover potato skins from making gnocchi and slice them into 1-inch strips. Heck, you can make them whatever shape or size you want.
2. Heat 3-inches oil in a large saucepan until a deep-fry thermometer reaches 350°F. Cook the potato skins until crispy, 1 to 2 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and season with salt.
3. Place the bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
4. Heat the oven to 400°F. Transfer the potato skins to a baking sheet and top with cheese and bacon. Bake the nachos until the cheese is melted, about 7 minutes. Sprinkle with scallions and serve with dollops of sour cream on top, or extra on the side. Your call.