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Irish Nachos

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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 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 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
  • 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

Serving: 1g | Calories: 253kcal | Carbohydrates: 14g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 276mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 1mg