Irish Nachos

The combination of potato, bacon and cheese is always a stellar one, but the heat from the jalapeño and bright fresh onion flavor of the chives makes these even better. Serve as is or with sour cream to dip or slather!

Course Appetizers & Snacks

Cuisine American, Irish

Keyword bacon, chives, Irish, jalapenos, potatoes, white cheddar

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 253

Author Laurie McNamara

Ingredients

2 medium russet potatoes sliced 1/8 of an inch thick
1 tablespoon olive oil
kosher salt to taste
4 slices thick-cut applewood bacon
1½ cups Irish white cheddar cheese or more to taste
2 tablespoons snipped chives
1 jalapeno sliced

Instructions

Preheat your oven to 400 degrees and line two rimmed, metal baking sheets with parchment paper.
Toss the potato rounds with olive oil until coated evenly and then divide among the two prepared pans. Bake for 30 to 40 minutes, watching carefully and rotating the pan until the potatoes are golden brown and edges crisp.
While the potatoes are in the oven; crisp up the bacon, grate the cheeses and slice the jalapeno.
Place half of the cooled crispy potato rounds on a clean rimmed baking sheet (that has been lined with parchment) top with a little cheese and crumbled bacon. Place the remaining potato rounds on top along with more bacon and cheese.
Bake at 400 until the cheese is melted and bubbly.
Top with jalapeno slices and freshly snipped chives. Serve with sour cream.

Nutrition