Irish Nachos

Irish Nachos

1. 2 large russet potatoes
2. Olive oil
3. Seasoning blend (Thyme, rosemary and garlic powder)
4. Sea salt and pepper
5. 1 cup shredded sharp cheese
6. 2-3 Tbsp. bacon, crumbled
7. 1 green onion, chopped

Creamy Dill Dip

1. ½ cup sour cream
2. ¼ cup mayonnaise
3. ¼ teaspoon garlic powder
4. 1 green onion chopped
5. 1 teaspoon dill
6. Fresh cracked black pepper

1. Preheat oven to 450 degrees.
2. Line a large baking sheet with parchment paper.
3. Cut potatoes (with skins on) into ¼ inch slices.
4. Put slices into a medium sized bowl and drizzle with olive oil.
5. Sprinkle potatoes with ¼ teaspoon of thyme, rosemary and garlic powder, salt and pepper.
6. Toss together to distribute oil and seasonings all over the potatoes.
7. Set potato rounds on the baking sheet.
8. Do not overlap.
9. Cook for 20 to 30 minutes or until lightly browned.
10. Remove from the oven.

To prepare nachos:

1. Preheat broiler. 
2. Arrange the potatoes slices on an oven safe plate or ¼ sheet pan.
3. Sprinkle with grated cheese and return to the broiler.
4. Allow the cheese to melt and get bubbly.
5. Remove from the oven and sprinkle with bacon and green onions.
6. To make the dip stir all the ingredients together and serve in a small bowl.
7. Serve with Creamy Dill Dip.

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