@rachaellsrecipes
I promise this dish won’t last five minutes after you take it out of the oven when you make it for friends or family! How can you go wrong with nachos — especially potato nachos? Irish Pub-Style Potato Nachos 8 ounces bacon 3-4 russet potatoes 3-4 tablespoons olive oil 1½ tablespoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder Salt and pepper, to taste 1-2 cups cheese (e.g., white or yellow cheddar, cheddar Jack, etc.) 1/2 cup chopped green onions (3-4 stalks) Sour cream, to serve Preheat the oven to 385°F (196°C). Line 2 baking sheets with foil. Arrange the bacon on the prepared baking sheets so they do not touch. (I twist the bacon so it turns extra crispy while baking.) Bake for 15-20 minutes, until desired crispiness is reached. Chop the bacon into bite- sized pieces and set aside. Increase the oven temperature to 400°F (200°C). Wash and dry the potatoes, then cut them into ¼-inch slices. Place into a large bowl; toss with the olive oil, paprika, onion powder, garlic powder, salt, and pepper until well coated. Arrange the potatoes in a single layer on 2 unlined baking sheets. Bake for 20 minutes, then flip the potatoes and continue baking for 20 minutes more, or until fork tender. Turn the oven to high broil. In a cast-iron skillet or large baking dish, layer the potatoes, cheese, bacon, and green onions until all the potatoes are used. Cook the dish under the broiler until the cheese is melted and bubbly. Dollop some sour cream on top, and enjoy!
