I came across a recipe for Irish nachos that called for sliced Russet potatoes in place of corn chips, and it got me to thinking…
We all like a nice potato every now and then, but most of our friends have switched to sweet potatoes in stead. They’re higher in vitamins A and C than regular potatoes, and have fewer calories and carbs while providing extra fiber – what’s not to love?
Converting plain potatoes to sweet taken care of, then there was the bacon…
I opted for duck bacon, which is really very good, and lower in fat than regular pork bacon, so there’s another good thing.
Tasty snack made a bit tastier and healthier; the one step toward lightening the dish I would not take was to use ‘lite’ cheese. Nope. Go full fat cheese or go home, I say; there is just too much stuff added to ‘lite’ or ‘lo cal’ or ‘no fat’ foods to make them worth the bother. As Julia Child once said: “if you’re afraid of butter, use cream.”
•2 sweet potatoes, peeled and sliced 1/4 inch thick
•2 tbsp olive oil
•1/2 tsp dried rosemary
•1/2 tsp dried thyme
•1/2 tsp Gateway to the North Maple Garlic Seasoning*
•1/2 tsp sea salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 cup shredded Cheddar cheese
•5 slices duck bacon, cooked and chopped
•2 scallions, minced
•Chopped fresh parsley
*Or your favorite steak seasoning
Preheat oven to 450º.
Toss potatoes in large bowl with olive oil and seasonings, then arrange in a single layer on a baking sheet.
Bake for 20 minutes, then turn the potato slices over and bake for another 15 to 20 minutes – but do check them to be certain they don’t burn.
Arrange the potato slices slightly overlapping on an oven proof platter or baking pan.
Cook the bacon – if you’re using duck bacon, four minutes per side should do it – then remove to a paper towel lined plate to drain and cool.
When ready to serve your nachos, chop the bacon and sprinkle over the sweet potato slices, then add the cheese and bake for 15 minutes or so at 350º – until the cheese is melted, and the nachos are heated through.
Add your toppings of choice and serve, or, if you have folk with dietary restrictions (Mira can eat cheese, but sour cream is out), simply serve as is and allow folk to add the toppings they like – tomatoes and scallions were fine with the folk at this gathering, so I added those fresh from the oven.
Good and really pretty darned good for you! I call that a winner of a munchie.
Mira skipped on the sour cream, but Barb and I thought it perfect spooned on top.