Irish Nachos
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Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 450℉
  2. 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.
  3. 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.
  4. In a separate dish, stir diced tomatoes into the sour cream. Serve on the side as a dip.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/03/irish-nachos-gluten-free/