Irish Nachos
These loaded Irish nachos are a fun Irish pub twist on classic nachos, since they're made with potatoes instead of tortilla chips. Thinly sliced, crispy potatoes get baked with gobs of melted Irish cheddar cheese and salty shredded corned beef, then finished with scallions and sour cream.
Servings: 5 servings
Calories: 435kcal
Ingredients
- 2 lbs russet potatoes scrubbed clean
- 2 tablespoons neutral oil I prefer grape seed
- salt and pepper to taste
- 7 ounces Irish aged cheddar cheese grated
- 3 ounces corned beef shredded
- ⅓ cup scallions thinly sliced, from about 4
- ½ cup sour cream
Instructions
- Preheat the oven to 425℉, then line a sheet pan with parchment paper to prevent sticking.
- Slice the potatoes about ¼ - ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan.
- Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until browned and crisp in some spots.
- Sprinkle with grated cheese and corned beef, then place back in the oven for about 5 minutes or until the cheese is thoroughly melted.
- Top with scallions and dollops of sour cream. Serve immediately.
Notes
- Ensure that the potato rounds are evenly sliced to ensure uniform cooking.
- Don't overcrowd the pan, as this can prevent the potato rounds from crisping up properly. If doubling the recipe, use a second pan.
- Keep an eye on the potatoes while baking to prevent them from burning.
- Swap the potatoes out for potato chips to make this recipe even easier!
Nutrition
Calories: 435kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 484mg | Potassium: 885mg | Fiber: 3g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 16mg | Calcium: 333mg | Iron: 2mg
