Irish Potato Nachos
Pub-style potato nachos topped with cheddar cheese, corned beef or bacon, green onions, and tomatoes served with sour cream and guacamole!
Servings: 4
Ingredients
POTATOES:
- 5 lg. Russet or Yukon gold potatoes cleaned and sliced
- 1/4 c. olive oil
- Salt and black pepper to taste
NACHOS:
- 2 c. shredded cheddar cheese
- 1/2 c. chopped cooked corned beef or bacon
- 4 green onions thinly sliced
- 1 Roma tomato seeded and diced
- Tamed pickled jalapenos for garnish
- Sour cream for serving
- Guacamole for serving
Instructions
- POTATOES: Using a mandolin or sharp knife, slice potatoes 1/4-inch thick and place in a large bowl of cold water for 20 minutes. Drain and pat dry with paper towels.
- Preheat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper OR spray with nonstick spray.
- In a large bowl, toss potatoes with olive oil and a hefty pinch of salt and black pepper. Place the potato slices on the prepared baking sheets in a single layer (do not overlap) and bake for 20 minutes. Remove the baking sheets from the oven and flip the potatoes over. Bake for an additional 15-20 minutes or until browned and crispy.
- NACHOS: Increase the oven temperature to 475 degrees.
- Layer the baked potato slices in an oven proof skillet or baking dish (a pie plate works well for this too). Top with shredded cheddar cheese, bacon or corned beef, and green onions. Repeat the layers until you’ve used up all your potatoes, reserving a few green onions for garnish.
- Bake for 5-10 minutes or until the cheese is melted.
- Remove from the oven and top with reserved green onions, diced tomato, and Jalapenos. Serve with sour cream and guacamole for dipping.
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