Preheat the oven to 425°F. Line two large-rimmed baking sheets with parchment paper. Line one rimmed baking sheet with foil and place a baking rack over the foil.
Scrub the potatoes well and pat dry thoroughly. Slice the potatoes into ¼-inch-thick rounds.
Place the potato slices into a large mixing bowl. Add 2 tablespoons olive oil, ½ garlic powder, ½ onion powder, ½ pepper, and 1 teaspoon kosher salt. Toss to evenly coat the potatoes in the oil and seasonings.
Arrange the seasoned potatoes in a single layer between the sheet pans lined with parchment paper. Bake the potatoes for 20 minutes then remove the pans from the oven. Flip the potatoes, rotate the pans, and return to the oven. Bake until the potatoes are golden brown, about 10 to 15 minutes more.
While the potatoes are baking, bake the bacon as well. Lay the strips of bacon on the pan lined with foil on the baking rack, being sure to not let the bacon overlap. Bake the bacon for 10-12 minutes, or until fully cooked and browned. Let the bacon cool and then chop it into small pieces.
Once the potatoes are fully cooked, transfer all the potatoes to one sheet pan. Sprinkle the shredded cheddar evenly over the potatoes, along with the chopped bacon.
Return the pan to the oven and bake until the cheese is melted, about 3-5 minutes more.
Serve with sliced green onions and sour cream
Notes
Potatoes: Feel free to use russet potatoes in place of Yukon Gold Potatoes. Don't peel the potatoes, the skin will help keep them intact. Bacon: Use turkey or pork bacon or omit the bacon altogether. Sheet Pans: It is best to use two sheet pans while baking the potato slices, ensuring they don't steam and allowing them to become crispy.Storage: Store any leftover nachos in an airtight container for up to 3 days in the refrigerator. For best results, reheat them in a 400-degree F oven for 10 minutes to warm through.