Loaded Irish Nachos (Potato Nachos!)
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.
Servings: 4 servings
Equipment
- 1 sheet pan or cast iron skillet
- 1 kitchen knife
- 1 spatula
Ingredients
- 2-3 medium sized gold potatoes thinly sliced
- 2 tablespoons olive oil or light cooking spray
- 1 tablespoon flaky sea salt
- ½ cup guacamole
- ¼ a red onion sliced
- 4 radishes sliced
- ¼ 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: ½ lb ground meat with taco seasoning.
Instructions
- Preheat your oven to 400 degrees with the sheet pan or skillet in the oven.
- Thinly slice your potatoes.
- Remove the pan from the oven and layer the potatoes on, barely overlapping each one.
- Spray with light cooking oil or drizzle with olive oil and season with flaky sea salt.
- Put them back in the oven for 20 minutes.
- Bump up the oven to the broil or convection broil setting and cook for an additional 5 minutes until golden brown on the edges.
- 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.