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Irish inspired Potato Nachos

Course: Dinner, Snacks

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.