Loaded Irish Nachos (Potato Nachos!)

WHITE KITCHEN RED WINE

“Crispy, roasted potato slices that are topped with delicious traditional nacho fixings. This pub favorite recipe is a crowd pleasing appetizer or a fun twist on a weeknight dinner option.”

-WHITE KITCHEN RED WINE

Potatoes

KEY INGREDIENT

INGREDIENTS:

– 2-3 medium sized gold potatoes thinly sliced – 2 tablespoons olive oil or light cooking spray – 1 tablespoon flaky sea salt – 1/2 cup guacamole – 1/4 a red onion sliced – 4 radishes sliced – 1/4 cup cojita cheese crumbled (or use shredded Mexican cheese) – 4-5 slices of crispy bacon chopped – 1 roma tomato diced – any additional toppings you love for nachos! – optional: 1/2 lb ground meat with taco seasoning

Loaded Irish Nachos (Potato Nachos!)

Yield

4 Servings

course

Appetizer

Time

30 Minutes

cuisine

Irish, Mexican

1. Preheat your oven to 400 degrees with the sheet pan or skillet in the oven.

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2. Thinly slice your potatoes.

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3. Remove the pan from the oven and layer the potatoes on, barely overlapping each one.

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4. Spray with light cooking oil or drizzle with olive oil and season with flaky sea salt.

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5. Put them back in the oven for 20 minutes.

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6. Bump up the oven to the broil or convection broil setting and cook for an additional 5 minutes until golden brown on the edges.

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7. Remove from the oven and immediately top with your favorite toppings. If you want to melt the cheese, simply place it back in the oven for a couple more minutes.

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Enjoy!

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