- Prep Time 0:15
- Cook Time 0:22
- Estimated Cost $7
- 5 Comments
I didn’t know that St. Patrick’s Day was a big deal until I moved to Boston for college. My first year there, when March 17th rolled around, my Irish Catholic roommate woke me up with Dunkin’ Donuts coffee spiked with whiskey, and we dragged our caffeinated/buzzed selves to the dining hall where we ate a fried and processed-cheese-covered version of this.
While our school cafeteria’s rendition of Irish nachos was totally sub-par, I always remembered it as a dish with potential. More than a decade later I make a California-ified version for St. Patty’s Day. Feel free to add any and all nacho toppings not seen here.
- 1 large Russet potato, scrubbed and sliced into 1/8"-thick slices $1
- 1 tbsp extra virgin olive oil Pantry
- salt and pepper Pantry
- 2/3 cup shredded cheddar cheese (use sharp Irish cheddar if you want to be really authentic) $3.50 for 8 oz.
- 1 avocado, diced $1.50
- 2 scallions, sliced $1 for a bunch
- 3 tbsp sour cream Optional
- 1/4 cup salsa or diced tomatoes Optional
Recipe Serves 2-3
- Preheat the oven to 400 degrees F.
- Toss the sliced potatoes with the olive oil and spread evenly on a baking sheet (make sure there is space between each potato slice).
- Sprinkle generously with salt and pepper.
- Bake for 12-15 minutes, or until the potatoes are golden-brown (leave the oven on).
- Let cool for 5 minutes, then flip each potato slice over and arrange in a circular pattern (as pictured).
- Sprinkle the cheese evenly over the potato slices and return to the hot oven. Bake for 6-7 minutes, or until cheese is melted and bubbly.
- Slide onto a serving platter (a spatula helps--and it's OK if the nachos don't retain their original shape) and top with the avocado, scallions and sour cream and salsa, if using.
- Serve hot.