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.
Author: cookingwithcurls.com
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.
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