Irish Nachos Recipe

It’s National Nachos Day and with holiday entertaining soon at hand, these Irish Nachos are a tasty treat and a fun side dish as well.

Irish Nachos Recipe

INGREDIENTS

  • 2 lbs Yukon Gold potatoes, washed and sliced into rounds
  • 6 slices of bacon, fried and chopped
  • 2 TBSP. bacon grease
  • 1.5 cups shredded cheese
  • 1 small tomato diced
  • 3 strands of green onions, chopped
  • 1-2 jalapenos, seeded and sliced into rounds
  • Sour cream
  • Guacamole
  • Cookie sheet
  • Heat Resistant Casserole dish

PREPARATION

  1. Wash and slice the potatoes into half inch thick rounds.
  2. Dice the tomato and slice the jalapeno. 
  3. In a skillet, cook the bacon until it is just short of crispy place on paper towels to drain and cool. Save the bacon grease.
  4. Once the bacon has cooled, chop it up into small pieces.
  5.  Chop the green onion and set aside.
  6. In a bowl, add the potato rounds and bacon grease. Toss to combine. Be careful, the grease will be hot!
  7. Lay the potato rounds in a single layer on the cookie sheet.

COOKING

  1. Start your MAK and set at 400 degrees. Allow grill to come to temperature.
  2. Place cookie sheet with potato rounds into grill and cook for 15 minutes.
  3. Remove cookie sheet and flip potato rounds over.
  4.  Return to grill and cook an additional 10-15 minutes. Do not over cook potato rounds.
  5. Remove potato rounds from grill.
  6. In a casserole dish, add a layer of potato rounds, sprinkle shredded cheese and some bacon.
  7. Add a second layer of potato rounds, cheese, bacon and continue adding layers as needed to fit all the potato rounds into the dish.
  8. Place diced tomatoes and sliced jalapenos on top layer along with the remaining shredded cheese and bacon bits.
  9. Place the casserole dish into your MAK and allow the cheese to melt and become bubbly over approximately 5-8 minutes.
  10. Carefully remove casserole dish from the grill.
  11. Sprinkle the green onions on top of the nachos.
  12. Allow the Irish Potato Nachos to cool for about 5 minutes, then serve with sour cream and guacamole.