4-Ingredients Irish Nachos Directions:
Preheat oven to 425°F (220°C) and line a large rimmed baking sheet (18x13 inch) with aluminum foil.
Scrub potatoes thoroughly, pat completely dry, and slice evenly into 1/8–1/4 inch thick rounds, leaving skins on.
Arrange slices in a single slightly overlapping layer covering the pan without stacking excessively.
Bake on the middle rack for 25 minutes, flipping once at the 12-minute mark, until edges are golden and centers are fork-tender.
Cook bacon in a skillet over medium heat for 8–10 minutes until fully crisp, transfer to paper towels, and crumble.
Remove potatoes from oven and gently push slices closer together to form a compact base layer.
Sprinkle shredded cheddar evenly over hot potatoes and distribute crumbled bacon across the top.
Return to oven and bake 6 minutes until cheese is fully melted and bubbling.
Remove from oven and immediately scatter sliced green onions over the top.
Rest 3 minutes before serving. Serve directly from the pan.
WW Points Calculation
Russet potatoes, 2 lb 0.00
Sharp cheddar cheese, 8 oz (Kraft Natural) 32.00
Thick-cut bacon, 6 slices (Oscar Mayer) 18.00
Green onions 0.00
Points Information:
Total Points: 50.00
Servings: 6 servings (about 1 1/3 cups, approximately 8–10 potato rounds per serving)
Points per serving: 8.33
Nutrition Information
Calories 410
Fat 24g
Protein 16g
Carbohydrates 34g
Sugar 3g
Sodium 620mg
I'm waiting for your comments! Enjoy!
