Irish Nachos
Being a teacher means you are sort of obligated to be a morning person. To know me, is to hear that I wake up at 4:30 every day. Have I mentioned I am NOT a morning person? Well, I wasn’t, but I guess I have converted out of habit/necessity.
So as I stand on the train platform at 5:50 in the dark and, for a lot of the year, freezing cold, I have lots of time to ponder what I would like to cook or bake. Wednesdays are a particularly rough day because I work extra late, meaning I leave in the dark and come home in the dark.
This last Wednesday, a combination of factors had me feeling sort of sorry for myself, so as I walked home from the train, exhausted and cranky, I tried to think of a meal that would be “fun.” Something warm. Something cheesy. Something involving carbohydrates.
Irish nachos.
I hope the next time you are feeling a little down, you will find these just as comforting as I did. They are easy to make, don’t require any special equipment, and are absolutely delicious.
And isn’t that all that matters? Good enough.
Irish Nachos
Ingredients
- 3 medium russet potatoes
- 2 tbsp olive oil
- 2 tsp coarse salt
- pepper
- 1 1/2 cups cheddar cheese
- 7 slices cooked bacon
- 5 green onions
- sour cream
Instructions
- Preheat the oven to 425 degrees.
- Line two rimmed baking sheets with parchment paper.
- Wash and cut the potatoes into medium slices and place them in a bowl. Do not peel the potatoes.
- Add the olive oil to the potatoes and stir to coat (I use my hands).
- Sprinkle with the coarse salt and mix to combine. Grind a bit of black pepper into the mixture.
- Place the potatoes on the prepared pans. The slices should not overlap.
- Bake for 20 minutes, then flip over the potatoes and bake an additional 20 minutes.
- Prepare the bacon while the potatoes are cooking. I cheat and use precooked bacon, so I just heat it in the microwave according to the package directions.
- Chop the bacon into medium pieces.
- Spray a baking dish with non-stick cooking spray.
- Arrange the cooked potatoes in the dish. These can overlap. I didn't have any particularly nice dishes, so I used a medium sized, rectangular glass pan.
- Sprinkle the cheddar over the potatoes and return to the oven until the cheese melts, about 5 minutes.
- Remove from the oven and sprinkle the surface with the cooked bacon pieces.
- Chop the green onion and sprinkle over your nachos.
- Finish with a dollop of sour cream.
