Take St. Patrick's Day south of the border with this "top-o'-the-mornin" take on a Tex-Mex classic.
- 4 large Idaho potatoes
- baked Kosher salt, to taste
- Ground pepper, to taste
- Garlic powder, to taste
- ½ pound Irish Bacon, diced and fried (Cook's Note: Irish bacon
is similar to pancetta. If you can't find either, substitute with
- 2 cups shredded Irish cheddar cheese
- 4 green onions, sliced
- ½ cup sour cream (optional)
- Preheat Preheat oven to 450 degrees and spray baking sheet with
cooking spray. Set aside.
- Cut potatoes in half lengthwise; scoop out flesh, leaving about
1/8 to 1/4 of an inch of flesh remaining. Gently cut skins in half
again lengthwise and horizontally. Place potatoes skins (skin side
down) on a prepared baking sheet. Spray potato skins with cooking
spray. Season to taste with salt, pepper and garlic powder. Bake,
turning halfway through baking, for seven to 10 minutes, or until
- Add bacon and cheese Sprinkle bacon and cheddar cheese inside
skins. Bake two minutes longer or until the cheese is melted.
- Garnish and serve Arrange Irish Nachos on a serving platter.
Sprinkle with green onions and a dollop of sour cream for dipping.
Serve while hot.
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