4 big potatoes, washed well and sliced

1 tbsp. cumin

2 tbsp. chili powder

1 jar real bacon bits, or cook up well done bacon and crumble

Olive oil

A large ziplock baggie

Your favorite nacho toppings – grated cheddar cheese, sour cream, black olives, green onions, diced tomatoes, etc.

Place the sliced potatoes into a large zipper baggie, along with the oil, cumin, chili powder, and some of the bacon, then seal baggie and shake well, until evenly coated.

Alternate layers of the seasoned potato slices with cheese, tomatoes, peppers, olives, bacon, etc. Top with cheese and the remaining bacon. Bake at 350 for 30 minutes, Test to be sure the potato slices are tender. Serve with sour cream and/or your favorite toppings.