This is the ultimate party food! Your plate of nachos will never be the same when you ditch the processed corn chips for hearty, delicious potatoes. Green onions and jalapeños deliver a kick of spiciness and flavor while the juicy fresh pineapple sweet talk your taste buds.

What you Need:
3 Medium sized potatoes
Shredded Cheese (I typically use thick-cut cheddar and mexican blends)
2-3 Stalks of green onions
1/2 ripe tomato
Fresh pineapple chunks (a big handful will do! or more to taste!)
1-2 medium sized fresh jalapeños
1 splash of olive oil
Fresh ground black pepper to taste
Cayenne pepper to taste
Dried Parsley to taste
Salsa & Sour Cream if desired

Get Cooking!

Preheat your oven to broil on HIGH. Slice the ends off potatoes and discard. (Leave the skin on - it's good for you!) Next, slice the potatoes into discs, not too thin (or you wind up with chips) but not too thick (because they will take forever to cook!). Toss the starchy discs in a bowl with a splash of olive oil and your desired herbs & spices. I used cayenne, parsley, and black pepper.

Line a cookie sheet with aluminum foil and spritz a little olive oil cooking spray to prevent them from sticking. Broil on high for approximately 20 minutes. Flipping them halfway will give you a crispier potato. While they brown, prep your toppings. Dice pineapple and tomatoes into small chunks and slice green onions and jalapeños fairly thin. When you notice your potatoes are golden, pop on an oven mitt and take those babies out of the oven! Move the potato's over to a shallow baking dish. I used a PYREX pie dish that only get's action when there is a quiche to be made.

Top the hot spuds with layers of your toppings and return to oven at 350 degrees to melt.

Allow them to cool so they don't burn your face off =)

Enjoy with your favorite salsa and a dollop of sour cream!

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