Potato Nachos
These Irish Pub classics are a riff on traditional nachos but made with crispy baked potato slices.
Ingredients
- 8 medium russet potatoes, washed and sliced to 1/4"
- 2 Tbsp olive oil
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp Onion salt
- 1 tsp Cayenne pepper (optional)
- 1½ cups freshly shredded montery jack cheese (or your favorite cheese shredded)
- 4 slices bacon, cooked crisp, chopped small (or bagged bacon bits)
- 2 med green onions, sliced green part only
- your favorite toppings optional - tomatoes, red onions, sour cream
Instructions
- Wash and slice the potatoes to ¼" thickness (use a mandolin if you have one)
- put the sliced potatoes in a bowl and toss with the olive oil and seasonings
- Place in a single layer on one or two (1 use 2) sheet trays that have been sprayed with. non stick spray
- Bake at 400℉ for 20 minutes then flip and bake for further 20 minutes
- Once they are baked, layer in an ovenproof dish or cast iron skillet, alternating cheese, bacon and green onions, then broil on hi for 5 minutes or until the cheese melts.
- Serve with sour cream, salsa or any other toppings you like
Notes
For a gluten free nacho these are great!