Irish Nachos
Crisp potato skins loadedup with Irish cheddar and bacon make a terrific snack.
Ingredients
- 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 thick-cut bacon)
- 2 cups shredded Irish cheddar cheese
- 4 green onions, sliced
- ½ cup sour cream (optional)
Step 1: Preheat Preheat oven to 450 degrees and spray baking sheet with cooking spray. Set aside.
Step 2: Prepare potatoes 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 crisp.
Step 3: Add bacon and cheese Sprinkle bacon and cheddar cheese inside skins. Bake two minutes longer or until the cheese is melted.
Step 4: 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.
Irish Flag Cookies
Show your Irish spirit with these fun cookies, plus the kids will get a geography lesson to boot.
Cookie ingredients
- 1 cup butter, at room temperature
- 1½ cups confectioners sugar
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2½ cups unbleached all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 tsp. cream of tartar
- 1 cup confectioners sugar
- Pinch of kosher salt
- 1 tsp. vanilla extract
- 1 Tbsp. water 2 drops orange food coloring
- 2 drops green food coloring
Step 1: Cream butter and sugar
In a medium bowl, cream together the butter and sugar for four to five minutes or until light and fluffy, scraping the bowl halfway through. Beat in egg, vanilla and almond extract. Mix well.
Step 2: Make dough
In a medium bowl, stir together the flour, baking soda, salt and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls. Wrap in plastic and refrigerate for 30 minutes.
Step 3: Shape and bake cookies
Working with one-third of the dough at a time, roll out dough to 1/4-inch thick on a board dusted with confectioners sugar. Cut into 1½ x 2½-inch rectangles. A cookie cutter really works best, but cutting freehand with a chef’s knife works in a pinch.
Place rectangles on parchment-covered cookie sheet, two inches apart. Refrigerate cookie sheet for 15 minutes. Bake in a preheated 350 degree oven until lightly browned. Cool completely on wire rack.
Step 4: Make icing
In a small bowl, stir together 1/2 cup sugar, pinch of salt, 1/2 tsp. vanilla, 2 tsp. water and orange food coloring. Add additional water as needed to make a thin, brushable consistency. In another small bowl, stir together the remaining icing ingredients.
Step 5: Decorate cookies
Holding a cookie in one hand, brush a stripe of orange icing with a pastry brush on the right one-third of each cookie. Continue icing remaining cookies. When orange icing sets, begin decorating with the green icing. Holding a cooking in one hand, brush a stripe of green icing with a pastry brush on the left one-third of each cookie. Continue icing remaining cookies. Once icing is set, store cookies in an airtight container.
Pot o’ Gold Fondue
No need to look for a rainbow to find a pot of gold. This fun fondue might even get the kids to eat more veggies.
Ingredients
- Vegetables and fruits for dipping. Our favorites: Cauliflower, broccoli, peeled baby carrots, asparagus tips, apple wedges, pear wedges
- 1 pound Irish cheddar cheese, grated
- 2½ Tbsp. all-purpose flour
- ¾ cup sparkling apple cider
- ½ cup frozen apple juice concentrate, thawed
- 1 Tbsp. brown mustard
Step 1: Steam veggies
Steam all vegetables until crisp-tender, about 15 minutes. Arrange vegetables and fruit around edge of large platter.
Step 2: Make fondue
Toss cheese with flour in large bowl. Bring apple cider, juice concentrate and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more cider, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables and fruit.
