Preheat your oven to 400°F and lightly grease a large baking sheet with a bit of olive oil. While the oven heats, slice the russet potatoes into 1/4-inch thick rounds—I find using a mandoline makes this faster and more uniform, which ensures even cooking. In a large bowl, whisk together the olive oil, onion powder, thyme, cajun seasoning, and garlic powder to create a seasoning oil. Add the sliced potatoes to the bowl and toss thoroughly until every slice is evenly coated with the oil and spice mixture.

Spread the seasoned potatoes in a single layer on your prepared baking sheet, trying to avoid overlapping pieces so they roast rather than steam. Bake for 20 minutes, then flip each slice carefully to ensure the other side browns evenly. Return to the oven and bake for another 15-20 minutes until the potatoes are golden-brown and crispy at the edges with tender centers. The potatoes should have some color and texture—this is what gives them that nacho-like appeal.

While the potatoes are roasting in Step 2, cook the bacon until it's crispy, then crumble it into bite-sized pieces. Slice the green onions, separating the white and light green parts from the darker green tops—I like to keep them separate so I can use the tender whites as a cooked topping and save the more delicate greens for garnish at the end. Have the cheddar jack cheese shredded and ready to go.

Once the roasted potatoes are done, switch your oven to the broil setting and transfer the potatoes to an oven-safe dish (a 9x13 inch baking dish works well, or a cast iron skillet is perfect). Layer the potatoes with the cooked bacon crumbles, the white and light green parts of the green onions, and the shredded cheddar jack cheese in alternating layers, finishing with a layer of cheese on top. Broil for 2-3 minutes, watching carefully, until the cheese is completely melted and bubbly. Don't walk away—broilers heat intensely and the cheese can go from perfect to burnt quickly!

Remove the nachos from the broiler and immediately top with the reserved dark green onion tops for a fresh finish and color contrast. Serve hot with a dollop of sour cream on the side or drizzled over the top, allowing guests to add as much or as little as they like.