I have a confession to make- if it has potatoes, bacon and cheese I can’t resist. I have absolutely no willpower. That’s why I love Irish Nachos. Since we’re approaching St. Patrick’s Day, it’s perfect for the season but honestly, fried potatoes are perfect for any season. Am I right?
Why is this recipe so outstanding? I bake my potatoes the day before. I love crispy skins so I rub olive oil and Kosher salt on the skins and pop them in a 400 degree oven for an hour. Then I throw them in the fridge until the next day. They’re easy to slice that way.
The other cool thing about frying a baked potato? It doesn’t have to spend a ton of time in the oil so it’s a little more healthy. If you don’t care about calories, you can always fry them in the leftover bacon grease (my Dad would be all over this). The key to crisp bacon crumbles? Chop them before you put them in the pan. It will cook evenly and because it cooks as uniform pieces, it makes for better presentation.
I love Irish Nachos.
It’s a simple dinner that my entire family loves (or you could serve it as an appetizer for a big game). Since most of the prep can be done the day before, it’s quick and easy to fry the potatoes and have dinner on the table in a half an hour. Topped with cheese, sour cream and salsa, it’s delicious. If you’re feeling adventurous, you could also add some guacamole.
- Three large russet potatoes
- Half a pound of bacon
- Canola Oil
- 1 cup cheese
- Sour Cream
- Wash and dry potatoes. Rub them with olive oil and Kosher salt. Bake at 400 for an hour.
- Refrigerate potatoes.
- Chop bacon. Fry it in a large skillet.
- Cover the bottom of a large skillet with canola oil and heat on medium.
- Slice potatoes.
- Fry potatoes to desired crispness. Drain them on a paper towel.
- Top potatoes with cheese and place under broiler until done.
- Add sour cream and salsa as desired.