Irish Nachos are just sliced baked potatoes, loaded. They are served with sour cream and pico de gallo, with cheese and bacon in every bite. It is a delicious little snack if you like baked potatoes. In our house, we have it as a meal.
The perfect thing to make this in is a Pampered Chef round stone. Lots of people have them and rarely use them because they just don’t know when or how. I use my stone for lots of things and it’s very well seasoned. Stones are a lot like cast iron frying pans. You do not want to use soap on them. Always keep them slightly greasy and store them in the oven, especially when preheating and cooling it off. On a well seasoned stone, things like Irish Nachos and pizza just slide right off. I have other recipes that call for a stone, too. So if you don’t have one and buy one, I think you’ll be glad you did. If you do buy a stone, remember that having it turn black is DESIRABLE. The darker, the better.
So anyway, getting back to yet another super simple recipe, here are the ingredients for Irish Nachos:
- 6 Thinly sliced raw potatoes
- 1 c cheddar cheese, shredded
- 4 slices of fried bacon
- green onions, chopped
- light oil or ghee (see Alfredo recipe)
- sour cream
- pico de gallo
- salt and pepper to taste
Slice the potatoes thin then arrange them on your stone overlapping. Brush them with a small amount of oil or ghee to keep them from drying out while baking. Bake at 350 for about 20-30 minute. Remove from oven
Sprinkle the cheese, bacon and onions on the potatoes and return to the oven for another 20 minutes. Do not let the cheese get too done. Set a ramekin in the middle with sour cream and pico de gallo as a garnish.