Ingredients: 

2 Russet Potatoes 

2 Green Onions 

5 Slices of Bacon 

1 Bag of Shredded Cheddar Cheese 

½ Tablespoon Rosemary 

Salt and Pepper 

¼ Cup Sour Cream 

2 Tablespoons Olive Oil  

Instructions: 

Start by preheating the oven to 450 degrees Fahrenheit. After that, slice both of the potatoes into thin chips, approximately ¼ inch wide and put them in a bowl. Then pour the olive oil over them and season with rosemary and salt and pepper to taste. After mixing the potatoes in the olive oil and getting them all equally covered, lay the potatoes in a single layer on a cooking pan and cook for 15 minutes. Laying them in a single layer will make sure they all get cooked evenly. 

 After the timer goes off, take them out of the oven and let them cool for a minute, then flip the potatoes and cook for an additional 15 minutes. While the potatoes are cooking in the oven fry bacon on the stove top. Use this time to also chop the green onions into small pieces. When the potatoes are finished, remove them from oven and let cool for a minute or two. Then move the potatoes so they’re overlapping and form a circle.  

Pour the whole bag of cheese on top of the potatoes and then sprinkle pieces of bacon and green onions on top. Put the meal back in the oven for 5 minutes. Remove from the oven and put a dollop of sour cream in the middle and serve. 

Commentary: 

As someone who loves potatoes, I am always down to try new recipes involving them. St. Patrick’s Day gave me the perfect opportunity to try out a new one! What better way to celebrate than feasting on potatoes! I have eaten Irish nachos before but only at a restaurant, so I was excited to make my own. I found a recipe online and loosely followed it. I added in a few extra seasonings and changed the amount of potatoes to fit my small home.  

When I made the Irish nacho’s, I was a little weary because I wasn’t expecting the potatoes to get crunchy enough. Sure enough, chopping up the potatoes into thin slices makes homemade potato chips, which it was super awesome to learn how easy they are to make. The thinner they are cut though the less time they need in the oven or they will burn. 

The recipe can easily be made to feed more mouths for big families or big friend gatherings by simply throwing in more potatoes and adding more cheese and bacon. Really, the bacon amount depends on personal preference. I only used a couple slices, so half of my nachos had bacon and the other half was vegetarian.  

This recipe is fun because it can be altered super easy and still taste delicious! You could probably even add in some more veggies if you wanted or more meat, depending your preference. Really, any flavor of cheese would work for them also, it’s such a versatile recipe.