Description
Reuben-Topped Irish Nachos combine crispy baked russet potato slices layered with classic Reuben ingredients like shredded Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing. This appetizer offers a hearty, flavorful twist on traditional nachos, perfect for St. Patrick’s Day or anytime you’re craving loaded potato nachos with a deli-inspired flair.
Ingredients
Scale
Potatoes
- 1 1/2 pounds russet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Toppings
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups chopped corned beef
- 1 cup sauerkraut, drained well
- 1/2 cup Thousand Island dressing
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss Potatoes with Seasoning: In a large bowl, toss the thinly sliced potatoes with olive oil, salt, black pepper, and garlic powder until all slices are evenly coated to ensure flavor and crispiness.
- Arrange and Bake Potatoes: Spread the potato slices in a single layer on the prepared baking sheet to promote even cooking. Bake for 25 to 30 minutes, flipping the slices halfway through, until the potatoes turn golden brown and crispy.
- Add Toppings and Melt Cheese: Remove the baking sheet from the oven and evenly sprinkle shredded Swiss cheese on top of the crispy potato slices. Then add the chopped corned beef and well-drained sauerkraut on top of the cheese layer.
- Bake to Melt and Heat Through: Return the loaded potatoes to the oven and bake for an additional 5 to 7 minutes, allowing the cheese to melt completely and the toppings to warm through.
- Finish and Serve: After removing from the oven, drizzle Thousand Island dressing over the nachos and sprinkle with fresh chopped parsley. Serve immediately to enjoy the crispy texture and fresh flavors.
Notes
- Ensure the sauerkraut is thoroughly drained to keep the potatoes crispy and avoid sogginess.
- For even crispier potatoes, broil the potato slices for 1 to 2 minutes before adding the toppings.
- These nachos are best served hot and fresh to maintain crispiness of the potato base.
