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1
Preheat the oven to 400 degrees F.
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2
I started with the bacon, slicing it and frying it up in a pan over medium heat.
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3
Once its crispy, remove it from the pan and set it aside on a paper towel.
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4
Pour off all but 1 Tablespoon of the bacon grease, but save the extra for frying the potatoes later.
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5
Next I tossed the thinly sliced jalapeno in the pan and just warmed it up and softened it up.
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6
You could also use pickled jalapenos if you prefer.
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7
Put these aside as well.
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8
Next pour the reserved bacon grease back into the pan and fry your potatoes over medium heat.
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9
If you forgot to save it, just use olive oil instead of bacon grease, no problem.
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10
I had to do them in two batches to fit in the pan.
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11
Season them generously with salt, pepper, and garlic salt.
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12
Dont be stingy here since potatoes tend to suck up the seasoning.
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13
After the potatoes get a little crust on them (about ten minutes), transfer them to a baking sheet and bake for about 25 minutes or until they are cooked through.
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14
While the potatoes are cooking, mix the sour cream, milk and ranch dressing mix.
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15
It should be a little thinner and a little milder than Ranch dressing.
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16
Once the potatoes are cooked, its time to assemble the nachos!
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17
Put the potato cubes in a bowl and drizzle a good amount of the ranch sour cream over them.
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18
Its key to put the ranch on second so it incorporates all the way through to the potatoes on the bottom.
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19
Next put on the jalapenos, as few or as many as you like, and the bacon as well.
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20
Top with cheese and then zap it in the microwave for about 60 seconds or until the cheese is melted.
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21
Its probably better to do this in the oven, but my dishes arent oven safe.
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22
If yours are, go for it with my best wishes.
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23
Garnish with the green onions and serve!
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24
Its not really Irish, and they arent exactly nachos either.
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25
But sinfully good?
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26
Yes.
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27
Creamy, crunchy, comforting?
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28
Yes.
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29
Yes.
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30
Yes.
