Tuesday, March 29, 2011

Recipe for Potato Lovers: Irish Nachos

On St Patty's Day we successfully recreated our favorite pub's recipe (if you like baked potatoes or nachos, you're going to love this). I took pictures to share with you.  

We lined our cookie sheet and broiling pan with foil for easier clean-up.

We used 10 lbs of potatoes...

...but you don't have to prepare that many at once.

See how fun it is to clean potatoes?!

Slice potatoes into wedges (leave skin on), 1/4" to 1/2" thick.
Too thin, and they'll burn. Too thick, and they won't cook evenly.

Drizzle with a little olive oil, toss to coat.
Sprinkle with garlic powder and Johnny's seasoning to taste
(OK to use lots; it gets "diluted" as all the moisture cooks out of the potatoes).
Bake for 30 minutes at 350 F.

While potatoes are in the oven, cook bacon.
This is a whole package (again, for a huge batch) on the George Foreman.

After 30 minutes, check potatoes: make sure olive oil is distributed evenly so they don't stick to the foil.
Rearrange any slices that are getting over-cooked along the edges.
Keep cooking for another 30 minutes or until potato wedges are soft.

Potatoes may be saved in the fridge for future use, or transferred to another pan without olive oil
(they shouldn't be wet).

After bacon is cooked (till crispy) and cooled, break into chunks.

Spread cooked potatoes on a cookie sheet without olive oil
(what you've used so far should have absorbed).
Sprinkle with cheese (we use Mexican blend grated cheese).
Sprinkle with bacon.
Bake at 350 F for another 10 minutes or so
(long enough to reheat potatoes if necessary, but brief enough to melt cheese without over-cooking potatoes).

Serve with sour cream and chives.

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