Crispy, fried potatoes are the base of these loaded Irish nachos. Top with melted cheese, crumbled bacon, diced tomato, jalapeno peppers and creamy, ranch dressing.
Did you catch the pictures from our December trip to Destin, Florida? I hope you enjoyed getting a peek into our family vacation. Because I relived it through sharing those pictures. That water is just gorgeous!
Our family loves to travel and I am planning to start sharing more of the pictures from the trips that we take. I think you’ll enjoy them. And I’m sure you all have so many travel tips to share with us!
Last spring, Matt and I took an impromptu trip to Seabrook Island, South Carolina. I say impromptu because we planned it only about 3 weeks before we ventured south. That’s spontaneous for our family. Normally I plan a trip months or even a year in advance.
While we were in South Carolina, we spent a day in Charleston. It is always our tradition on family trips to find a restaurant to eat fish & chips. Usually that means looking up Irish pubs. I mean, they have the best reputation for beer battered fish & chips! We found a place in Charleston called Mac’s Place. I had every intention of ordering fish & chips until my eyes landed on these Irish Nachos. Crispy, fried potatoes with crumbled bacon, diced tomatoes, melted cheese and creamy ranch dressing? There is no way on earth I’m passing that up.
The Irish nachos were UN.BELIEVABLE. And I’ve been craving them ever since. Over Christmas I finally took the time to make them.
They’re simple, really.
Thinly sliced potatoes fried in a skillet with a touch of oil until they are golden brown and soft.
- Crumbled Bacon.
- Shredded cheese.
- Diced Tomato.
- Pickled jalapeno peppers.
- All drizzled with creamy ranch dressing.
It’s a match made in heaven.
Serve these as an appetizer for game day. Make them and serve them as a main dish if you’d like.
Since the kids weren’t with us in South Carolina (yay for vacations without kids!), this was the first opportunity they had to try them. They devoured them, of course. And they’ve already asked if we could make them again.
- 6 medium potatoes scrubbed clean
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- Salt to taste
- Shredded cheddar cheese
- Cooked and crumbled bacon
- Pickled jalapeno slices
- Diced tomatoes
- Ranch salad dressing
- Green onions optional
- Cut each potato in half, then cut into thin slices.
- Heat oil in a skillet over medium heat. Add the chopped onion and potato slices.
- Fry the potatoes, cooking and turning as needed, for 20-25 minutes or until potatoes are tender. Salt potatoes if desired.
- Divide the potatoes between four plates for individual servings. Top with cheese, bacon, peppers, tomatoes and ranch dressing. Serve immediately.
- You can also serve this in a casserole dish or the skillet the potatoes were fried in. Simply top with the amount of toppings you'd like and serve.