Irish Nachos

3 lbs potatoes
4 T olive oil
1 tsp ground black pepper
1 tsp garlic powder
nonstick cooking spray
2 tsp kosher salt
8 slices cooked bacon, crumbled
2 C shredded cheddar-jack cheese
quick pickled onions (optional), sliced green onion, sour cream, and salsa, for serving

Quick-Pickled Onions (optional)
1 small red onion, halved and thinly sliced
1/2 C white vinegar
1 tsp sugar
1/2 tsp salt

Preheat the oven to 425 degrees. Wash the potatoes and pat dry thoroughly. Slice the pot or measuring cup, combine the onion, vinegar, 1/2 cup water, sugar, and salt. Microwave on high for three minutes. Let cool for 15 minutes. Tip: The quick-pickled onions can be stored in the refrigerator for up to one week. Try them on tacos, with roast beef, or in salads.