Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Arrange the potato slices in a single layer on the prepared baking sheet. Drizzle the 1 tablespoon olive oil evenly over the slices and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
• Bake the potato slices until tender throughout, about 30 minutes.
• While the potatoes bake, thinly slice or shred the 1 pound boneless roast beef. Place it in a medium skillet over medium heat and warm, stirring, until heated through. Stir in the 1 teaspoon taco seasoning and mix until the beef is evenly seasoned; remove from heat.
• When the potato slices are done, remove the baking sheet from the oven. Spoon the warmed, seasoned roast beef evenly over the baked potatoes.
• Evenly distribute the 8 ounces shredded cheddar cheese and the 8 ounces mozzarella cheese over the beef-topped potatoes.
• Move an oven rack to about 6 inches from the broiler, switch the oven setting to broil, and broil the nachos until the cheeses have melted and begin to bubble, about 3 to 5 minutes. Watch closely to avoid burning.
• Remove from the oven and immediately top with Pico de Gallo and fresh cilantro.
• Serve the loaded potato skin nachos with Salsa, Sour Cream, lime wedges, and sliced Avocado on the side.