Happy St. Patrick’s Day! We celebrate this day with all our Irish friends out there and pray: “May your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.”
In honor of St. Patrick’s day, we are revisiting a dish we made last summer: Irish Nachos. This is a fun Irish twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.
This dish was inspired by one of our favorite Irish pubs: The Garryowen in Gettysburg, Pennsylvania. We usually visit Gettysburg each year, and when we are there, we can’t wait to dine at Garryowen. The pub has a separate gluten free menu and is very accommodating to any allergy concerns. There is also live, traditional Irish music every first and third Sunday of the month. So if you’re looking for “Ceol, cainte, agus craic,” make sure to visit The Garryowen when in Gettysburg.
Their appetizer of Irish Nachos was superb. One serving wasn’t enough for our four hungry children, and we had to order more. We knew we had to try to make this dish at home. The kids helped chop up the potatoes, and we made an extra batch so there would be enough for everyone.
These Irish nachos are super easy to make. Just slice up the potatoes, toss with olive oil, and bake in the oven until golden and slightly crispy. Then overlap the potatoes in an oven-safe cast-iron skillet. Season the potatoes with salt and pepper and cover with cheese and bacon. Bake for five minutes until the cheese is melted. Sprinkle with scallions and cilantro (for that touch of green!), and they’re ready to serve.
These mouthwatering nachos make a great snack for a party or any special occasion. Be warned, though, that they can be very popular and go very fast so be sure to save some for yourself. 😉
Serve with sour cream mixed with diced tomatoes for an especially delicious dipping sauce. You could also sprinkle in diced jalapeño peppers if you want an extra spicy kick. Happiest of St. Paddy’s Days to you all!
Have a happy and healthy week!
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- 1½ pounds russet potatoes, wash with a vegetable brush, sliced ⅛ inch thick
- 2 tablespoons extra virgin olive oil
- salt & pepper to taste
- 1 cup Mexican shredded cheese
- 1 package Applegate Sunday bacon, cooked and cut up into pieces
- 2 scallions, thinly sliced
- 1 teaspoon cilantro
- 4 ounces organic sour cream
- 1 tomato, diced
- ½ cup jalapeño peppers, sliced (optional)
- Preheat oven to 450℉
- Toss potatoes with olive oil. Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 - 20 minutes until golden and slightly crisp.
- Next, overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and bacon. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.
- In a separate dish, stir diced tomatoes into the sour cream. Serve
on theside as a dip.
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