Irish Nachos
Crisp oven-roasted potato rounds loaded with melted cheddar-jack, bacon, sour cream, salsa, and quick-pickled onions. A pub-style St. Patrick’s Day bite straight off the sheet pan.
Ingredients
- 3 lb. Yukon gold potatoes
- 4 Tbsp. olive oil
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- Nonstick cooking spray
- 2 tsp. kosher salt
- 8 slices cooked bacon, crumbled
- 2 cups shredded cheddar-jack cheese
- Quick pickled onions (optional)
- Sliced green onion, sour cream, and salsa, for serving
Steps
- Heat the oven to 425°F.
- Wash and dry the potatoes, slice into ¼-inch rounds, and toss with oil, pepper, and garlic powder.
- Coat two rimmed baking sheets with nonstick spray. Spread potatoes in a single layer and bake 20 minutes. Flip, swap pan positions, and bake until golden, 10–15 minutes more.
- Season with salt, cool 5 minutes, then consolidate onto one pan. Add bacon and cheese and bake until melted, about 5 minutes.
- Finish with quick-pickled onions, green onions, salsa, and sour cream.
Quick-Pickled Onions (optional)
- 1 small red onion, halved and thinly sliced
- ½ cup white vinegar
- 1 tsp. sugar
- ½ tsp. kosher salt
- Combine onion, vinegar, ½ cup water, sugar, and salt in a microwave-safe bowl. Microwave on high 3 minutes and cool 15 minutes.