How To make Natcho Cheese Potato Slices

EASY Sweet Potato Nacho Wedges!! Just 5 Ingredients! With Avocado, Corn & Salsa!

FULL RECIPE HERE:
These sweet potato nacho wedges are loaded with amazing flavor and require only 5 ingredients! Yes, you read that right! I’ve partnered with Del Monte to bring you this game day recipe. It’s the perfect shareable dish that everyone will be raving about! #ad #sponsored
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Nacho Sweet Potato Cheese

This vegan nacho sweet potato cheese is made from, wait for it...sweet potatoes! Specifically, sweet potatoes that are blended with creamy coconut milk with zesty seasonings. Be amazed.

Vegan NACHO CHEESE Sauce (no cashews!!) + sweet potato fries

This vegan nacho cheese sauce is made with simple whole food ingredients and does not include oil or expensive cashews. This sauce is AMAZING on top of sweet potato fries.

Full recipe:

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Irish Pub Style Potato Nachos

I promise you that this won’t last five minutes after you take this out of the oven. But then again, how can you go wrong with nachos!

Irish Pub Style Potato Nachos

3-4 russet potatoes
1-2 cups cheese (white cheddar, yellow cheddar, cheddar jack)
3 tbsps olive oil
1.5 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
Salt and pepper
1/2 cup chopped green onion (3-4 stalks)
8 oz bacon (this is about half a pack)
Sour cream to serve

Follow instructions on bacon package to prepare. I twisted my bacon prior to baking so they come out extra crispy! Chop up your bacon into small bite sized pieces and set aside. For the potatoes, preheat oven to 400°F. Wash and dry your potatoes then slice them into 1/4 inch slices. Put them all in a large bowl and toss with olive oil, paprika, onion powder, garlic powder, salt, and pepper. Place all potatoes in single layer on 2 baking sheets. Bake for 20 minutes then flip potatoes and bake for additional 20 minutes.
Turn oven to broil. In a cast iron or baking dish do a layer of potatoes, shredded cheese, bacon and green onion. Repeat until all potatoes are used up. Broil dish until all cheese is melted and bubbly. Dollop some sour cream on top and enjoy!

#potatoes #potatonachos #nachos #appetizer #appetizerideas #recipes #stpatricksday #partyideas #stpattysday #foodie #yum

Easy Potato Skins Recipe

These Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar you an also add some Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants. This is one of our favorite go to appetizers and perfect for football season and entertaining. Be sure to hit the thumbs up button if you enjoyed today's recipe.

Ingredients!
4 russets potatoes
1 tsp lemon pepper
1 tsp dry parsley
3 tsps. unsalted butter
sour cream
green onion
cheddar cheese
bacon strips



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Irish Potato Nachos

These nachos are made with crispy potato slices and doused in a Guinness cheese sauce. The ultimate indulgent finger food! Chris. x

Irish Potato Nachos | Serves 5

FULL RECIPE POST:

INGREDIENTS

Potatoes:

2lb / 1kg Maris Pipers or Russets, sliced into 1/4 rounds
3-4 cups / 750ml-1litre Vegetable Oil (for deep frying)
1 cup / 250ml Vegetable Oil (for shallow frying)
2 1/2 tbsp Olive Oil (for baking)
Salt & Black Pepper, as needed

Guinness Cheese Sauce (makes big batch!):

3-4 cups / 300-400g Cheese, see notes
1 1/2 cups / 375ml Milk, at room temp
1/2 cup / 125ml Guinness
3 tbsp Butter
3 tbsp Flour
1 tsp Worcestershire Sauce
few drops of Hot Sauce (optional)
Salt & Black Pepper, to taste

Topping Ideas

Crispy Bacon, chopped
Red Onion, diced
Tomato, diced
Jalapeños, diced

METHOD

Soak potato slices in a large bowl of cold water for as long as you have time for (20mins minimum). This is important to remove starch, which will result in the fries having a fluffier centre. Drain water away and thoroughly dry with a tea towel. This is really important to remove as much moisture as possible to help them crisp up.

Whilst the spuds are soaking, in a medium sized pot or pan over medium heat melt 3 tbsp butter. Whisk in 3 tbsp flour until a paste forms then slowly add in 1/2 cup Guinness, whisking as you go to ensure no lumps form. Gradually pour in milk, again whisking as you go to ensure no lumps form. Once the sauce has thickened add Worcestershire sauce, hot sauce (optional) and salt & pepper to taste. Turn heat to low and start stirring in your cheese until thick and gloopy/cheesy. 4cups/400g will not only make the sauce more cheesy, but will make it slightly thicker. The sauce will thicken considerably as it rests.

DEEP FRY (option 1): Add 3-4cups oil in a suitably sized pot or deep pan and heat to 180C/350F. In batches fry the potatoes until deep golden on the outside and soft through the inside, around 10-15mins. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest. Try to keep the oil at a steady temp throughout and bring it back to 180C/350F between batches.

SHALLOW FRY (option 2): Heat enough oil to coat the base of a large frying pan until sizzling, but not smoking (again, around 180C/350F works great). Place in potatoes and fry until deep golden on the outside and soft through the inside, turning once. Rest on wire rack to drain off oil. Sprinkle both sides with a good pinch of salt and pepper as they rest.

BAKE (option 3): Pre heat the oven to 200C/390F with the baking tray in there so it gets nice and hot. Coat potato slices in 2.5 tbsp olive oil and a hefty pinch of salt and pepper. Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.

Spread potato slices out on a large serving plate then drizzle with cheese sauce. Top with your favourite nacho toppings, then tuck in and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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