This recipe is based upon the Irish Nachos served at J. Gilligan’s in Arlington, Texas.
5 potatoes, sliced thick with skin on
7 slices of Smart Bacon, cooked and crumbled
1 ½ cup of vegan cheddar cheese
4 pickled jalapenos, sliced
1/4 sweet onion, chopped
1-2 tablespoons of Seasoned Salt
Topping: tomatoes, scallions, pickled jalapenos, and Tofutti sour cream
Fry thick slices of potatoes in vegetable oil until they turn golden. Drain on paper towels and sprinkle with Seasoned Salt. Layer potatoes on the bottom of a cast iron skillet. Add cheese, bacon, onion, jalapenos. Broil in the oven for 10-15 minutes, and then top with sour cream, scallions, and tomatoes.