Irish Nachos
A Delicious Blend of Avocados and Potatoes for Dinner
Ingredients
- 692 Grams Red-Skinned Potatoes (4 Potatoes)
- 40 Grams Extra-Virgin Olive Oil (3 Tablespoons)
- 6.5 Grams Garlic Powder (2 Teaspoons)
- 4.6 Grams Paprika (2 Teaspoons)
- 74 Grams Red Bell Pepper (1/2 Bell Pepper)
- 74 Grams Yellow Bell Pepper (1/2 Bell Pepper)
- 110 Grams Yellow Onion (1 Medium Onion)
- 1 Grams Coarse Sea Salt (To Taste)
- 40 Grams Bacon (5 Strips)
- 470 Grams Shredded Cheddar Cheese (2 Cups)
- 340 Grams Avocados - Hass (2 Avocados)
- 50 Grams Scallions - Thinly Sliced (1/2 Cup)
Optional Toppings
- 11334 Grams Pre-Cooked Rotisserie Chicken (2.5 Pounds)
- 56.5 Grams Green Onion (5 Onions)
- 615 Grams Tomatoes, Chopped (5 Tomatoes)
Instructions
- Preheat Oven to 400° Fahrenheit (204° Celsius).
- Cut potatoes into 1/4-inch (0.63 cm) slices. Rinse potatoes in cold water to remove excess starch and drain. Arrange potatoes on a paper towel to dry.
- In a large Ziploc bag, combine potato slices with 2 tablespoons of the olive oil, garlic powder, and paprika. Seal bag and toss to combine.
- Remove potatoes from bag and arrange them, slightly overlapping one another, in a 11" x 13" casserole dish (or two 10-inch cast-iron skillets). Transfer to the oven to bake for 40 minutes. Potatoes will be golden brown and cooked through.
- While the potatoes bake, add remaining olive oil to a large skillet over medium heat. If you are adding chicken to the recipe, heat the chicken in the skillet first. Then add the onions and bell peppers once the chicken has fully heated. Cook everything together until onions are translucent. Season with salt and pepper and paprika and set aside.
- Add bacon to the skillet and reduce heat to medium. Cook bacon until crisp, golden brown. Transfer bacon to paper towel lined plate to cool, and then break the bacon into 1-inch pieces. Set aside.
- Once potatoes have finished, remove skillet from the oven, add chicken, peppers, and onions on top of the potatoes. Sprinkle with cheese. Transfer back to the oven for 5 minutes until the cheese melts.
- Remove skillet from oven and sprinkle bacon on top.
- Slice avocados lengthwise. Remove avocado pit (and save pit for carving if you wish). Remove avocado skin, and place avocado flesh in medium bowl. Mash avocado with scallions or green onions. Season with salt and pepper. Add the avocado garnish to the nachos.
- Top with sour cream and salsa and serve.
Notes
Keep in mind that if you're going to add chicken, you might want to increase the number of potatoes and bell peppers to balance it out. We tend to use about 6 potatoes and 3 bell peppers total. We also bump up the olive oil to about 5 tablespoons, too. Eventually, you kind of eye-ball everything and improvise as you go along to see what best suits your needs. However, bumping up everything else means your skillets are going to overflow, so good luck.