Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

3 Russet potatoes
Canola oil for frying
Salt
1 scallion, thinly sliced
4-6 slices of bacon, fried crisp and crumbled
1 cup shredded cheddar cheese
2 cups melted Queso Blanco cheese

Slice the potatoes thinly, using a mandolin slicer. Heat the canola oil over medium heat in a cast iron skillet. When oil is shimmering, add the potato slices in a single layer. Do not crowd the pan.
Cook potato slices until they are browned on one side, then flip and continue cooking until lightly brown on both sides. Remove to a paper towel-lined plate. Pat with paper towels to remove excess oil. While chips are still hot, sprinkle with salt and keep warm. Continue frying potato slices in batches, until all are cooked adding oil as needed.
Prep a serving bowl by pouring 1 cup of the Queso Blanco into the bowl. Add the potato chips. Sprinkle with the cheddar cheese and the other cup of Queso Blanco. Top with the crumbled bacon and scallions.