Mike's Irish Skins Or Irish Nachos

Name: Mike's Irish Skins Or Irish Nachos
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 large Idaho Potatoes [cleaned & fully dried]; 1 Bacon Grease [to coat potatoes]; 1 dash Sea Salt [on each]; 1 Tinfoil; 2 large Boneless Chicken Breasts; 1 box 32 oz Chicken Broth; 1 cup Guiness Stout Beer ® [you'll add 1/8 cup more after boil]; 4 tbsp Sriracha Hot Sauce ® [you'll add 4 tbs more after boil]; 1 tbsp Granulated Garlic & Onion Powder; 1 START WITH: Liberal Amounts Of Shreaded Sriracha Chicken With Cilantro; 1 Grated Irish Dubliner Cheese ® [has sharpness of mature cheddar-just like Tillamook but better]; 1 Grated Cheddar Cheese Or Mexican 3 Cheese; 1 Bacon; 1 Banana Peppers Rings; 1 Jalapeño Rings; 1 Purple Onions; 1 Green Onions; 1 Fresh Cilantro; 1 Guacamole; 1 Sour Cream; 1 Black Olives; 1 Tomatoes; 1 Red Or Green Salsa; 1 Sea Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is my take on these tasty little appetizers that were invented in an Irish pub in Arlington, Texas. You're welcome to add your own spin on these and encouraged to serve these up vegetarian style, with chicken, beef or pork!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

45 mins

8 servings

Potatoes
8 largeIdaho Potatoes [cleaned & fully dried]
1Bacon Grease [to coat potatoes]
1 dashSea Salt [on each]
1Tinfoil
Shreaded Meat
2 largeBoneless Chicken Breasts
1 box32 oz Chicken Broth
1 cupGuiness Stout Beer ® [you'll add 1/8 cup more after boil]
4 tbspSriracha Hot Sauce ® [you'll add 4 tbs more after boil]
1 tbspGranulated Garlic & Onion Powder
Toppers [To Taste-Thin Or Fine Chop]
1START WITH: Liberal Amounts Of Shreaded Sriracha Chicken With Cilantro
1Grated Irish Dubliner Cheese ® [has sharpness of mature cheddar-just like Tillamook but better]
1Grated Cheddar Cheese Or Mexican 3 Cheese
1Bacon
1Banana Peppers Rings
1Jalapeño Rings
1Purple Onions
1Green Onions
1Fresh Cilantro
1Guacamole
1Sour Cream
1Black Olives
1Tomatoes
1Red Or Green Salsa
1Sea Salt

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Steps

45 mins

1

All items you'll need are pictured here except for potatoes and bacon.
2

Fry [don't burn] bacon until crispy and set grease and bacon to the side to cool separately from one another. You'll need this grease to liberally coat your potatoes later. Authors Note: It's always a good idea to save your un-burnt bacon grease in the fridge in a sealed jar. It lasts forever and can be used in just about any dish as a grease and a flavor enhancer.
3

Boil chicken and everything else in the Shreadded Meat section on high for about 30 minutes or until chicken is fully cooked. Poke a hole in the center of your thickest breast. If the fluid runs clear, your chicken is cooked. If not, boil longer.
4

IMPORTANT STEP: After chicken is slightly cooled, fine shread chicken with fingers and add 4 + additional tablespoons Sriracha, one healthy splash of Guiness beer [about 1/8 cup or 2 tablespoons or more. you'll want your chicken juicy! ] and 1/2 cup lightly packed, fresh chopped Cilantro leaves, no stems. Hand mix, cover tightly and sit to the side. Don't refrigerate.
5

Poke a hole with a knife through the center of your raw potatoes. Coat each potato generously with bacon grease, sprinkle lightly with sea salt and wrap spuds tightly in tinfoil. Bake at °425 for 40-45 minutes or until potatoes are fully baked. Authors Note: Place a cookie sheet or a sheet of tinfoil underneath your potatoes while baking. These will leak some bacon grease through the tinfoil wrap and cause your oven to smoke a bit.
6

Once cooled, cut potatoes in half and gently scoop out the centers leaving about 1/4" of the outer shells in tact. Spray the whites of your potatoes with butter flavored spray and sprinkle them lightly with black pepper, garlic powder and onion powder. Save potato center remainders for a thickener in other dishes, hash browns or mashed potatoes. Or, you can discard them.
7

Place empty potatoes skins back in the oven for 10+ minutes at °425 or, until they firm up, dry out slightly and lightly brown. Pull skins out and turn oven down to °350.
8

Add some of your shreadded chicken to the base of your shells. Then add any of the items from the Toppers Section any way you'd like.
9

Place stacked potato skins back in oven at °350 and bake until cheeses are fully melted. About 25 minutes. Don't worry about your veggies not fully cooking in the oven. You'll want them just slightly on the crispy side. Have your guests top their Irish Skins with additional fresh garnishments, salsas, sour cream, Sriracha and sea salt.
10

Serve with ice cold Guiness Stout beers in chilled glasses. Pour 3/4 of the way up in your glasses and let beers settle for about 2 minutes before drinking. Enjoy!
11

TO MAKE IRISH NACHOS: Slice potatoes in 1/4" thick rounds, season as directed and deep fry in oil until they're soft in the middle and crispy on the outside. Grease a cast iron skillet and place a layer of fried potatoes on the bottom. Add shreadded Sriracha Chicken with a few cheese and onion toppers and add one more layer of fried potatoes. Then, pile on all of your toppers and place in a °350 oven for 25+ minutes. Bake until cheeses are fully melted and visable spuds are browned.

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MMOBRIEN @cook_2891564

on October 08, 2014 00:59

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!