Sheet Tray Irish Nachos

Topped with Cherubic Gouda

Ingredients

  • 3 pounds Russet potatoes, sliced thin
  • 6 slices bacon (cooked and chopped)
  • 2 tbsp pre-made taco seasoning (we used the 365 Taco Seasoning but we love this recipe from The Recipe Critic)
  • 2 tbsp olive oil
  • 12 oz Cherubic Gouda, shredded
  • 1 bunch of scallions (4-5)
  • 4 tbsp chopped chives
  • 1 Jalapeno pepper, deseeded and sliced
  • 1 cup Pico de Gallo
  • 1 cup Greek yogurt, sour cream, or crema
  • Pickled red onion

 

Directions

  1. Cook bacon in a cast iron skillet over low-medium heat until crisp. Transfer bacon to a paper towel-lined plate and set aside. Alternatively, you can bake the bacon in a single-layer on a baking sheet and bake at 400°F until crisp (15-20 minutes). We like baking best.
  2. Preheat your oven to 400°F. While the oven is preheating, thinly slice the Russet potatoes, leaving the skin on. Toss the potatoes in olive oil and season with taco seasoning. Place them onto your baking sheet in a single layer. Bake for 15-20 minutes, until they start to brown. Flip and cook for an additional 15-20 minutes until crisp. You will need two baking sheets.*
  3. While the potatoes are baking, shred the Cherubic Gouda, dice the bacon, and thinly slice the jalapeno (we suggest wearing gloves), chives and scallions.
  4. When the potatoes are done baking, remove from the oven. Sprinkle half the cheese over one of the sheets of potatoes. Arrange the potatoes from the second sheet on top of the cheese, and sprinkle the rest of the cheese on top.
  5. Bake for an additional 10 minutes until the cheese is melted. If you want a crispy top, broil on high for about 5 minutes, checking often so nothing burns.
  6. Top with bacon, scallions, jalapeno, chives, scallions and pickled red onion. Serve with a side of Pico de Gallo and Greek yogurt (sour cream or crema).

*Authors note: We tried Yukon Gold, Red and Russet Potatoes. We liked the Russet best, and then the Yukon Gold. We found we got the crispiest potatoes by blanching the potatoes, patting dry and then baking. We did this the night before for ease. Just make sure they are completely dry before refrigerating.