Jump to recipeSeason your potatoes with oregano, thyme, sea salt and black pepper, drizzle oil on top.
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Irish inspired Potato Nachos (healthier version)
Celebrate St. Patrick’s day with your own LOADED Irish Pub Style Nachos!
Crispy baked potato slices, loaded up with all your favorite stuff (aka: bar food) recreated in your own kitchen!
While these are not traditional Irish fare, they sure are a popular North American Irish restaurant/pub offering that we all seem to LOVE!
So pull out the ingredients, and treat your family to this classic recipe in your own kitchen tonight.
Makes 4 servings
Ingredients:
- 1 1/2 pounds russet or Yukon gold potatoes
- 2 Tbsps avocado oil, or olive oil
- 1 tsp dried oregano
- 1/2 teaspoon dried thyme
- sea salt and black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
- 4 slices nitrate-free bacon, cooked and crumbled
- 1/2 cup plain Greek yogurt
- 1 vine tomato, chopped
- 1/4 red onion, peeled and diced
- 1 Tbsp chopped cilantro, scallions, or parsley leaves
Instructions:
Preheat your oven to 400 degrees f. Rinse and scrub potatoes thoroughly to remove any dirt. Pat excess moisture with a paper towel, or allow to air dry.
Slice potatoes into 1/4-inch thick, even, rounds and place them in a large bowl(may want to use a mandoline for even slicing.)
Season your potatoes with oregano, thyme, sea salt and black pepper, drizzle oil on top.
Gently rub and toss to get them coated evenly.
Place the potatoes onto a large baking sheet (or 2) in a SINGLE layer and roast for 20 minutes until golden and crispy, flipping once during roasting.
Once the potatoes are done, carefully remove from the oven and transfer to a skillet or oven-safe dish. I covered mine with parchment for easy clean up!
Sprinkle cheese on top and bake for additional 6-8 minutes until cheese is nice and melty. To assemble your nachos, add a generous dollop of yogurt in the middle.
Crumble crispy bacon on top, then sprinkle with tomatoes and onions as shown.
Garnish with freshly chopped cilantro, scallions, and/or parsley and serve immediately.
Enjoy and remember to tag me in your creations @CleanFoodCrush!
â¤Rachel
Ingredients
- 1 1/2 pounds russet or Yukon gold potatoes
- 2 Tbsps avocado oil, or olive oil
- 1 tsp dried oregano
- 1/2 teaspoon dried thyme
- sea salt and black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
- 4 slices nitrate-free bacon, cooked and crumbled
- 1/2 cup plain Greek yogurt
- 1 vine tomato, chopped
- 1/4 red onion, peeled and diced
- 1 Tbsp chopped cilantro, scallions, or parsley leaves
Instructions
- Preheat your oven to 400 degrees f.
- Rinse and scrub potatoes thoroughly to remove any dirt.
- Pat excess moisture with a paper towel, or allow to air dry.
- Slice potatoes into 1/4-inch thick, even, rounds and place them in a large bowl. (may want to use a mandoline for even slicing)
- Season your potatoes with oregano, thyme, sea salt and black pepper, drizzle oil on top.
- Gently rub and toss to get them coated evenly.
- Place the potatoes onto a large baking sheet (or 2) in a SINGLE layer and roast for 20 minutes until golden and crispy, flipping once during roasting.
- Once the potatoes are done, carefully remove from the oven and transfer to a skillet or oven-safe dish. I covered mine with parchment for easy clean up!
- Sprinkle cheese on top and bake for additional 6-8 minutes until cheese is nice and melty.
- To assemble your nachos, add a generous dollop of yogurt in the middle.
- Crumble crispy bacon on top, then sprinkle with tomatoes and onions as shown.
- Garnish with freshly chopped cilantro, scallions, and/or parsley and serve immediately.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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