Categories: Snacks
Ingredients
- 8 oz. maple-cured bacon, cut into 1/2-inch pieces
- 8 oz. bag kettle-cooked potato chips
- 16 oz. can Boston baked beans, drained
- 8 oz. white cheddar, shredded
- 8 oz. yellow cheddar, shredded
- 1/3 cup sour cream
- 2 scallions, chopped
- Hot sauce and malt vinegar, for serving
Directions
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Preheat the oven to 400.
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Cook the bacon in a cast-iron skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Pour off the excess fat but do not wipe out the skillet.
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Spread half the chips in an even layer in the skillet. Top with half the beans in small spoonfuls. Sprinkle with half the bacon and half the white and yellow cheddar. Repeat with the remaining chips, beans, bacon and cheddar.
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Bake until the cheddar melts and the nachos are heated through, 5-8 minutes. Top with dollops of the sour cream and scallions. Serve with hot sauce and malt vinegar on the side.