Irish Nachos {how-to}

Irish Nachos from Joxer Daly

Chocolate truffles, French macarons, a truffle tasting dinner.

You’d never think I was trying to detox this month…

Because I’m not.

I’m a food blogger. A food pornographer. About as close as I can ever attempt to get to detoxing is the six hours I’m not eating or drinking because I’m asleep. And who knows? I could be a sleep-eater. They don’t put lights in refrigerators for people to eat during the daytime.

But I do understand that most, if not all, of the people in and around my delicious life are detoxing in some form or another, so I’m just going to call this dish a Baked Potato Salad. It paired extraordinarily well with my *ahem* Sparkling Grape, which, as you know, is usually, the number 1 or number 2 on Juice Cleanse.

Irish Nachos

Joxer Daly’s in Culver City uses thick French fries as the “Irish potato” base. I have seen Irish Nachos made with skinny French fries and baked/roasted thick-cut potato rounds, but my personal preference is sturdy kettle potato chips.

serves 1 as a pig, 4 as a Super Bowl snack


thick cut French fries, cooked (or an equivalent amount of sturdy kettle potato chips)
a few handfuls shredded cheese
cooked bacon, chopped
several heaping spoonfuls of sour cream
several heaping spoonfuls of salsa
chopped tomatoes
chopped green onions or chives


Preheat broiler in oven.

Spread cooked French fries or potato chips on a very large, oven-proof plate or tray. Cover with shredded cheese and crumbled cooked bacon.

Place plate with potatoes, cheese and bacon under broiler until cheese melts, about 5 minutes.

Sprinkle with chopped tomatoes, add heaping spoonfuls of sour cream and salsa, and garnish top with chopped green onions.

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