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Gluten Free Irish Nachos

Course Appetizer Side Dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Barbara Bianchi

Ingredients

  • 1 1/2 pounds russet potatoes wash with a vegetable brush, sliced 1/8 inch thick
  • 2 tablespoons extra-virgin olive oil
  • salt & pepper to taste
  • 1 cup Nacho & Taco cheese blend
  • 1 package Applegate Sunday bacon cooked and cut up into pieces
  • 2 scallions thinly sliced
  • 1 teaspoon cilantro
  • 4 ounces organic sour cream
  • 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, 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.
  • In a separate dish, stir diced tomatoes (and jalapeño peppers if you like it hot) into the sour cream. Serve on the side as a dip.