Irish Nachos

Irish Nachos

Irish Nachos

Featuring: Rosemary EVOO & Sriracha Mango White Balsamic Vinegar


  • 1 1/2 pounds russet potatoes wash with a vegetable brush, sliced 1/8 inch thick
  • 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)


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.


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