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
- 1/2 pound Irish Bacon, diced and fried (Cook’s Note: Irish baconis similar to pancetta. If you can’t find either, substitute withthick-cut bacon)
- 2 cups shredded Irish cheddar cheese
- 4 green onions, sliced
- 1/2 cup sour cream (optional)
- 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 off 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 crisp.
- Sprinkle bacon and cheddar cheese inside skins. Bake two minutes longer or until the cheese is melted.
- Garnish and serve Irish Nachos on a serving platter. Sprinkle with green onions and a dollop of sour cream for dipping. Serve while hot.