Irish Nachos

I am definitely a nacho girl.  I could eat nachos for pretty much every meal.  Add potatoes to the nachos and I am sold.  The first time I had Irish Nachos was at a fish restaurant as an appetizer.  It was so good, I could have just kept eating them for the whole meal.  Since then, they are on the dinner menu frequently.  They are all the goodness of a baked potato, but in nacho form.  Does it get any better than that?  For you vegetarians out there, just don’t put bacon on the top and you can enjoy them too!  I serve them up buffet style so we can customize them to our likes.  It’s a win for everyone.

You’ll notice there are no measurements for the toppings.  Use your judgement as to how may people you have and what they like.  Not all of my kids like tomatoes so I only slice 1 but you may have a house full of tomato lovers in which case you might need 2 or 3.

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Irish Nachos

Sliced potatoes, slightly crispy, with all the fixings.

Course Appetizer, Main Course

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

• 5 lbs russet potatoes sliced thin
• olive oil
• salt and pepper
• cheddar or colby jack cheese grated
• green onions chopped
• red onions diced
• tomatoes diced
• bacon bits
• sour cream

Instructions

1. Preheat oven to 375 degrees Fahrenheit.  Line baking sheets with parchment paper (this is important - the potatoes will stick to the pan if you do not use parchment).  Peal and wash potatoes.  Slice potatoes about an eighth of an inch thick. 

2. Place in a bowl and toss with olive oil and salt an pepper.  Place the potato slices on the baking sheets.  Bake for about 20 minutes.  Turn the oven to broil and cook until golden on top, about 5 minutes.  Flip the potatoes over and cook those until they are golden as well.  Be careful not to over cook so check them frequently.  

3. While potatoes are cooking, prepare the remaining toppings and place in separate bowls.  When potatoes are finished, arrange on a plate and add desired toppings.