We had you at "Bacon," didn't we? These are your traditional spuds turned extra yummy with a big mix of extra toppings.
Wash and slice your potato width-wise into very thin slices. Fill a bowl with 3 cups of water and 1 Tbsp of salt. Place the potato slices in the bowl of water for 2 hours, up to overnight. Preheat the oven to 475°F. Drain the potatoes from the water and pat them dry.
Arrange the potatoes on a baking sheet and bake at 475°F for 25 minutes. Immediately after removing the potatoes from the oven, coat them with Country Bob’s Seasoning Salt.
Arrange the potatoes on the baking sheet so they are side by side. Put a cube of cheese on each potato. Sprinkle the diced jalapeños and crumbled bacon over the potatoes. Bake at 425°F until the cheese melts.
Remove from the oven and arrange the potatoes on a plate. Top with green onions, a little more Country Bob’s Seasoning Salt, Country Bob’s All Purpose Sauce, and sour cream. Serve!