"Irish potato nachos. You can also deep-fry the potatoes instead of baking them."
Method for Irish Potato Nachos
- 1Place potatoes and garlic in a bowl and cover with several inches of cool water; let soak for 4 hours or overnight.
- 2Preheat oven to 400 degrees F (200 degrees C). Drain potatoes and pat dry.
- 3Combine potatoes and vegetable oil in a bowl and toss to coat. Spread potatoes slightly apart in a single layer on a baking sheet.
- 4Bake potatoes in the preheated oven until golden brown, about 25 minutes.
- 5Sprinkle salt over potatoes. Spread 1/2 the Cheddar cheese, 1/2 the Monterey Jack cheese, and 1/2 the mozzarella cheese over the potatoes. Sprinkle 1/2 the onions, 1/2 the chicken, and 1/2 the jalapeno peppers respectively over the cheese. Repeat layering with remaining cheeses, onion, chicken, and jalapenos.
- 6Bake nachos in the oven until cheese melts and chicken is hot, 10 to 15 minutes. Top nachos with tomato, salsa, and sour cream.
- 3 russet potatoes, sliced 1/8-inch thick
- 1 tablespoon minced garlic
- 1/4 cup vegetable oil
- salt to taste
- 1/2 cup shredded Cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded mozzarella cheese, divided
- 4 green onions, chopped, divided
- 2 cooked chicken breasts, thinly sliced, divided
- 1/2 cup jalapeno peppers cut into rings, divided
- 1 large tomato, chopped
- 1/4 cup salsa, or to taste
- 1/4 cup sour cream, or to taste
December 20, 2016