Pages

Widgets

Irish Nachos Recipe

Oh my goodness!! The Irish sure know how to eat their potatoes!! These look amazing and look like the way nachos should always be eaten.


Serves 4
Prep time 15 minutes
Cook time 44 minutes
Total time 59 minutes

Ingredients
1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
2 Tablespoons olive oil
1/2 teaspoon dried rosemary leaves (crushed)
1/2 teaspoon dried thyme leaves (crushed)
sea salt & fresh ground black pepper (to taste)
1 cup shredded sharp cheddar cheese
4 - 5 Slices uncured, nitrate free, thick-sliced bacon (cooked and chopped)
Greek yogurt or sour cream
pico de gallo, salsa, or diced tomatoes (optional)
2 minced green onions
1 Tablespoon chopped cilantro leaves

Directions
Preheat oven to 450 degrees.
Wash and dry potatoes, leaving skin on.
Slice potatoes into 1/4 inch rounds and place in a large bowl.
Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
Sprinkle with green onions and cilantro, and serve with Greek yogurt or sour cream.

No comments:

Post a Comment