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Ingredients
- 5 large yellow skin potatoes, scrubbed
- 2 cups cheddar cheese
- 1/2 cup chopped corned beef (or bacon if you prefer)
- 4 sliced green onions
- 1 tomato, chopped and drained
- oil for frying (or baking, both directions below)
- jalapenos
- sour cream & guacamole for serving
Preparation
Step 1
To prepare potatoes
Slice potatoes 1/4" thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
If baking preheat oven to 400 degrees. Toss potatoes with 1/4 cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
If frying, preheat oil to 375 degrees. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.
Nachos
Preheat oven to 475 degrees.
In a bowl, combine cheese, corned beef (or bacon) and half of the green onions. Layer half of the potatoes in an oven proof skillet or dish (a large pie plate works well). Top with half of the cheese.
Repeat layers. Bake 15-20 minutes or until cheese is melted through.
Remove from oven and top with remaining green onions, tomato and jalapeno. Serve with guacamole and sour cream.