Irish Nachos

Ingredients:

• 1 1/2 pounds russet potatoes wash with a vegetable brush, sliced 1/8 inch thick
• 2 tablespoons rosemary extra-virgin olive oil
• salt & pepper to taste
• 1 cup shredded cheese (cheddar, Colby, mozzarella)
• 1 package bacon cooked and cut up into pieces
• 2 scallions thinly sliced
• 1 teaspoon cilantro
• For dip:
• 4 ounces sour cream
• 1 ounce sriracha mango white balsamic vinegar
• 1 tomato diced
• 1/2 cup jalapeño peppers sliced (optional)

Instructions:

Preheat oven to 450℉

Toss potatoes with olive oil. Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 - 20 minutes until golden and slightly crisp.

Next, in a single layer overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and bacon. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.

For dip: In a separate dish, stir diced tomatoes and sriracha mango white balsamic vinegar into the sour cream until sour cream and vinegar fully incorporate together. Serve on the side as a dip.

Enjoy!