Irish Tater Totchos

Nightclub & Bar's bar food and snack database is composed of tasty treats from top chefs', cooks' and industry experts' food menu creations. Irish Tater Totchos are a delicious and inventive spin on Irish Nachos sure to please guests.

Courtesy of Tablespoon

INGREDIENT

  • 2 16-oz. bags Cascadian Farm Spud Puppies frozen organic crispy golden potatoes
  • 6 Slices bacon
  • 1 Whole onion, diced
  • 1 Whole red pepper, chopped
  • 1 Whole jalapeño pepper, seeded & diced
  • 1 Cup cooked black beans, rinsed & drained (if using canned)
  • 1 Pinch salt & pepper
  • 2 Cups sharp cheddar cheese, shredded
  • 2 Whole avocados, peeled & pitted
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsps. fresh cilantro, chopped
  • 4 Whole green onions, chopped & divided
  • 1 Cup salsa (optional)
  • 1 Cup sour cream (optional)

Directions

  1. Cook Spud Puppies potatoes according to package directions, but make sure to cook them until very crispy (about 30 minutes).
  2. Meanwhile, heat a large oven-safe skillet over medium heat. Cook the bacon until crisp. Drain on paper towels and then crumble into pieces.
  3. Drain all but 1 tablespoon of bacon grease from the skillet. Add 1 tablespoon olive oil and when hot add the diced onion, red pepper and jalapeno. Season with salt and pepper, saute for 5-8 minutes or until soft. Add the black beans and cook 1-3 minutes or until warmed through. Remove from the heat and, using a spatula, place the mixture onto a plate.
  4. Preheat the oven to 450ºF. Arrange half the Spud Puppies in the bottom of the skillet (used for cooking the bacon and peppers) or use a baking sheet. Sprinkle half the pepper mixture over the top of the Spud Puppies, and then add half the cheese. Add the remaining Spud Puppies, pepper mixture and cheese.
  5. Bake for 5-10 minutes or until the cheese is warm and melty.
  6. While the nachos bake, place the avocados, lemon juice, chopped cilantro and a pinch of slat and pepper in a bowl. Lightly mash the avocados. Stir in 2 chopped green onions.
  7. Remove the nachos from the oven and sprinkle the bacon over top. Dollop with the mashed avocado. Serve warm with sour cream, salsa and/or hot sauce if desired.