Irish Nachos are an amazing potato dish that will get you rave reviews every single time you make it…trust me, you want to make it for many different occasions!
I must confess that I haven’t always known about Irish Nachos. Yes, a potato dish that I didn’t know about!!!! We were flipping channels one day and ran across this yummy recipe on one of those travel/cooking shows. I ran right out to the store and bought what I needed to make it myself! Oh my gosh…I need to watch out for the Food and Travel Networks!
Irish Nachos are pretty much nachos made with potatoes instead of tortilla chips. It has all the same toppings, such as cheese, onions, bacon, jalapenos, tomatoes, and sour cream. It seems like everything I’m making lately has a little sour cream involved! Oh well, who needs variety!
J. Gilligan’s Bar & Grill located in Arlington, Texas is believed to have invented the dish. It gets the “Irish” part of its name from the potatoes, which is something Ireland is famous for. And I love potatoes!!!
Let make some together…
Irish Nachos
- 5 potatoes, sliced thick with skin on
- 5 slices of bacon, cooked and crumbled
- 6 thick slices of cheddar cheese, chopped
- 4 pickled jalapenos, sliced
- 1/4 sweet onion, chopped
- 1-2 tablespoons of Seasoned Salt
- Vegetable oil
- Topping: tomatoes, scallions, pickled jalapenos, and sour cream
I started by frying thick slices of potatoes in vegetable oil until they turned golden. Then I drained them on paper towels and sprinkled with Seasoned Salt! Yum!
Then I took the potatoes and layered them on the bottom of my skillet.
I added my chopped cheddar cheese, cooked bacon, onion, and jalapenos.
It’s ready to be put it in the oven on broil for 10 – 15 minutes to make it hot and delicious!
Then just add the sour cream, scallions, tomatoes, and more jalapenos if you like! Top it off just like you would your favorite nachos. You are going to LOVE it! This tastes even better than Nachos!
It’s perfect for Super Bowl Sunday! Enjoy it!
I found this idea in Taste of Home several years ago. Instead of crumbling the bacon after cooking it, cut it in pieces with a scissors (sp?) before cooking it. It is just so easy to do it this way. Then drain the bacon on paper towels after cooking.