Serves 10
60 min
Irish Nachos
Recipe GLPR9f997d08b8f0a5
Crispy potato slices topped with seasoned bacon, melted sharp cheddar cheese, fresh scallions, jalapeño, and bright pico de gallo, finished with a dollop of creamy sour cream. A delicious twist on classic nachos using hearty Irish potatoes as the base.
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Ingredients
8 slices Bacon
1½ pounds Russet potatoes, peeled and sliced into 1/4-inch rounds
2 tablespoons Olive oil
Taco seasoning
8 ounces Sharp cheddar cheese, shredded
5 medium Scallions, sliced
1 small Jalapeño pepper, thinly sliced
½ cup Pico de gallo
½ cup Sour cream
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a skillet over medium-high heat, cook the bacon slices until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, then chop into bite-sized pieces once cooled.
Peel the russet potatoes and slice them into 1/4-inch-thick rounds. Pat dry with paper towels to remove excess moisture.
In a large bowl, toss the potato slices with olive oil and taco seasoning until all pieces are evenly coated.
Arrange the seasoned potato slices in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until golden and cooked through.
Remove the baking sheet from the oven. Immediately sprinkle the shredded cheddar cheese evenly over the warm potato slices, then return to the oven for 2 to 3 minutes until the cheese is melted.
Top the cheese-covered potatoes with the chopped bacon, sliced scallions, and jalapeño slices.
Spoon the pico de gallo over the top and finish with dollops of sour cream. Serve immediately while hot.
