Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Arrange 8 slices bacon on the baking sheet in a single layer.

Step 2

Bake on the upper rack until crisp, 14 to 17 minutes. Meanwhile, use a mandoline or a sharp chef’s knife to slice 1 1/2 pounds russet potatoes crosswise into 1/8-inch thick rounds (no need to peel). Transfer to a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 2 tablespoons taco seasoning, and toss to combine, making sure each slice is well-coated.

Step 3

When the bacon is ready, transfer the bacon to a paper towel-lined plate. Increase the oven temperature to 425ºF. Discard the parchment and wipe off any grease on the baking sheet. Re-line the baking sheet and a second rimmed baking sheet with parchment paper. Arrange the potato slices on the baking sheets in a single layer.

Step 4

Bake for 15 minutes. Flip the slices and bake until golden-brown and crisp, 15 to 20 minutes more. Meanwhile, shred 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Thinly slice 5 medium scallions. Thinly slice 1 small jalapeño pepper into rings. Coarsely chop the bacon.

Step 5

Remove both sheets of potatoes from the oven. Sprinkle half of the cheese on one of the sheets of potatoes. Arrange the potatoes from the second baking sheet in an evenly layer over the cheese. Sprinkle with the remaining cheese.

Step 6

Return the nachos to the upper rack and bake until the cheese is melted, 4 to 5 minutes. Top with 1/2 cup pico de gallo and dollop or drizzle with 1/2 cup sour cream. Sprinkle with the bacon, scallions, and jalapeño.