Oven Baked 4-Ingredient Irish Nachos
Ingredients:
- 3–4 large russet potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 6–8 slices bacon, cooked and crumbled
- 3–4 green onions, sliced
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the potatoes into thin rounds (about 1/8 inch thick). Try to keep them even so they cook evenly.
- Arrange the potatoes in a single layer on the baking sheet. Lightly season with salt if you like.
- Bake for 20–25 minutes, flipping halfway through, until the potatoes are golden and slightly crispy.
- Add toppings: Remove the tray from the oven and sprinkle the baked potato slices with shredded cheddar cheese and crumbled bacon.
- Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
- Finish with green onions sprinkled on top.
- Serve hot and enjoy! You can add sour cream or ranch on the side if you want extra flavor.
Tips:
- Use a mandoline slicer for perfectly thin, even potato slices
- For extra crispiness, soak potato slices in cold water for 20 minutes, then dry well before baking
- Add jalapeños if you like a little heat