Slow Cooker

Irish Potato Nachos


  • 3russet potatoes, sliced 1/8-inch thick
  • 1 tablespoon minced garlic
  • ¼ cup vegetable oil
  • salt to taste
  • ½ cup shredded Cheddar cheese, divided
  • ½ cup shredded Monterey Jack cheese, divided
  • ½ cup shredded mozzarella cheese, divided
  • 4green onions, chopped, divided
  • 2cooked chicken breasts, thinly sliced, divided
  • ½ cup jalapeno peppers cut into rings, divided
  • 1 large tomato, chopped
  • ¼ cup salsa, or to taste
  • ¼ cup sour cream, or to taste
  • Directions

  • Step 1

    Place potatoes and garlic in a bowl and cover with several inches of cool water; let soak for 4 hours or overnight.


  • Step 2

    Preheat oven to 400 degrees F (200 degrees C). Drain potatoes and pat dry.

  • Step 3

    Combine potatoes and vegetable oil in a bowl and toss to coat. Spread potatoes slightly apart in a single layer on a baking sheet.

  • Step 4

    Bake potatoes in the preheated oven until golden brown, about 25 minutes.

  • Step 5

    Sprinkle salt over potatoes. Spread 1/2 the Cheddar cheese, 1/2 the Monterey Jack cheese, and 1/2 the mozzarella cheese over the potatoes. Sprinkle 1/2 the onions, 1/2 the chicken, and 1/2 the jalapeno peppers respectively over the cheese. Repeat layering with remaining cheeses, onion, chicken, and jalapenos.

  • Step 6

    Bake nachos in the oven until cheese melts and chicken is hot, 10 to 15 minutes. Top nachos with tomato, salsa, and sour cream.

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