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Recipe: Irish Nachos

Authoradmin
DifficultyIntermediate

What?? Nachos made with thinly sliced potatoes instead of corn chips? Yup! Until now I had never had such a thing. Now I am hooked. Thanks to my great pal Gaby Dalkin from What’s Gaby Cooking and her new cookbook Absolutely Avocados ~ I now have plenty of new recipes to explore. All which use one of the the best ingredients on earth….avocados!

Are you a fan of avocado? Did you know that this creamy fruit (not vegetable) can be used in all kinds of sweet and savory year-round recipes? Sometimes you can tell right away that it’s in a recipe, other times it’a an ingredient that acts a bit more stealth.

In the case of these Irish Nachos, mashed avocado is the crowning star….

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 large Red Skinned Potatoes
 3 tablespoons Extra Virgin Olive Oil
 2 teaspoons Garlic Powder
 2 teaspoons Sweet Paprika
 1/2 Red Bell Pepper
 1/2 Yellow Bell Pepper
 1 medium Yellow
 Onion Coarse Salt and freshly ground Black Pepper to taste
 5 strips Bacon
 1 cup shredded Cheddar Cheese (Gaby calls for 2 cups)
 2 Hass Avocados
 1 tablespoon Lemon Juice
 1/2 cup thinly sliced Scallions
 Sour Cream, for serving
 Salsa, for serving
1

Preheat the oven to 400 degrees F with the rack in the middle. Carefully cut the potatoes into 1/4 inch slices. Rinse them in cold water and dry both sides with a clean dish towel.

2

Add the potatoes to a large bowl, drizzle with 2 tablespoons of the olive oil, garlic powder and paprika. Toss to combine. Arrange the slices partly overlapping one another in a 12 inch cast iron skillet. Transfer the skillet to the oven and bake potatoes for 40 minutes, until golden brown and cooked through.

3

While the potatoes are baking, thinly slice the red pepper, yellow pepper and onion into 1/4 inch pieces. Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Add the peppers and onions. Cook stirring occasionally, until the onions are translucent ~ about 5 minutes. Remove the mixture from the skillet & set aside.

4

Add the bacon to the skillet and reduce the heat to medium. Cook the bacon until golden brown and slightly crisp, turning half way through. Transfer the bacon to a paper towel-lined plate and let cool. Break the bacon into 1 inch pieces and set aside.

5

Once the potatoes are cooked, remove the skillet from the oven and add the pepper & onion mixture on top of the potatoes, followed by the cheese. Transfer the skillet back to the oven for 5 minutes to melt the cheese.

6

Once the cheese has melted, remove the skillet from the oven and sprinkle the bacon on top.

7

Cut each avocado in 1/2 lengthwise. Remove the pit from the avocado and discard. Scoop the avocado flesh from the skin, and place the avocado flesh in a medium bowl. Mash the avocado together with the scallions and lemon juice, season with salt and pepper. Add the mashed avocado on top of the nachos and serve immediately with sour cream & salsa, if desired,

Note
8

This recipe is from the Absolutely Avocados cookbook by Gaby Dalkin. Tiny adaptations have been made to the recipe source.

9

Serve as you would a large pie, cut into wedges.

Ingredients

 4 large Red Skinned Potatoes
 3 tablespoons Extra Virgin Olive Oil
 2 teaspoons Garlic Powder
 2 teaspoons Sweet Paprika
 1/2 Red Bell Pepper
 1/2 Yellow Bell Pepper
 1 medium Yellow
 Onion Coarse Salt and freshly ground Black Pepper to taste
 5 strips Bacon
 1 cup shredded Cheddar Cheese (Gaby calls for 2 cups)
 2 Hass Avocados
 1 tablespoon Lemon Juice
 1/2 cup thinly sliced Scallions
 Sour Cream, for serving
 Salsa, for serving

Directions

1

Preheat the oven to 400 degrees F with the rack in the middle. Carefully cut the potatoes into 1/4 inch slices. Rinse them in cold water and dry both sides with a clean dish towel.

2

Add the potatoes to a large bowl, drizzle with 2 tablespoons of the olive oil, garlic powder and paprika. Toss to combine. Arrange the slices partly overlapping one another in a 12 inch cast iron skillet. Transfer the skillet to the oven and bake potatoes for 40 minutes, until golden brown and cooked through.

3

While the potatoes are baking, thinly slice the red pepper, yellow pepper and onion into 1/4 inch pieces. Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Add the peppers and onions. Cook stirring occasionally, until the onions are translucent ~ about 5 minutes. Remove the mixture from the skillet & set aside.

4

Add the bacon to the skillet and reduce the heat to medium. Cook the bacon until golden brown and slightly crisp, turning half way through. Transfer the bacon to a paper towel-lined plate and let cool. Break the bacon into 1 inch pieces and set aside.

5

Once the potatoes are cooked, remove the skillet from the oven and add the pepper & onion mixture on top of the potatoes, followed by the cheese. Transfer the skillet back to the oven for 5 minutes to melt the cheese.

6

Once the cheese has melted, remove the skillet from the oven and sprinkle the bacon on top.

7

Cut each avocado in 1/2 lengthwise. Remove the pit from the avocado and discard. Scoop the avocado flesh from the skin, and place the avocado flesh in a medium bowl. Mash the avocado together with the scallions and lemon juice, season with salt and pepper. Add the mashed avocado on top of the nachos and serve immediately with sour cream & salsa, if desired,

Note
8

This recipe is from the Absolutely Avocados cookbook by Gaby Dalkin. Tiny adaptations have been made to the recipe source.

9

Serve as you would a large pie, cut into wedges.

Recipe: Irish Nachos

~ Marla Meridith

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