Ingredients
As many (fresh or already baked) Potatoes as you think you can handle
1 tbsp. Cumin
1 tbsp. Chili Powder
Olive or Vegetable Oil
A large Zipper baggie
Your favorite Nacho Toppings
Directions
Peel and slice up the potatoes into about 1/4″ disks. Add them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coated. Grill them up until they’re golden on both sides (may take a bit longer if you started with raw Taters). Start layering them with the cheeses and toppings. Put them into the oven at 350 for a few minutes to melt together (may take a bit longer if you started with raw Taters)
**You can make baked potatoes and then when they have cooled off, slice them and they seem to taste better than using fresh ones.
