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Irish Nachos

Irish nachos on a baking sheet topped with mozzarella, bacon, pico de Gallo, jalapeno, green onion and sour cream
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • Cooking spray
  • 2 ½ pounds russet potatoes, scrubbed clean and sliced into ¼-inch thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • 3 cups shredded mozzarella cheese
  • 8 ounces cooked bacon, cut into 1-inch pieces

For Serving

  • 2 cups sour cream
  • ½ cup pico de gallo or salsa
  • 3 green onions, chopped
  • Jalapeño, sliced

Method

  1. Preheat the oven to 450°F and grease a rimmed sheet pan with cooking spray
  2. In a medium bowl, toss the potatoes with the olive oil, garlic powder, onion powder, chili powder, and salt. Arrange the potatoes on the prepared sheet pan, being careful not to overcrowd. Roast until the browned and tender, about 20 minutes.
  3. Remove the sheet from the oven and sprinkle the potatoes with the cheese and cooked bacon. Return to oven until the cheese is completely melted, 3-5 minutes more.
  4. Transfer potatoes to a platter and top with sour cream, salsa, green onions, and jalapeños to serve.