Momma Mac's Cooking Corner: Nightshade-Free Irish Pub Potato Nachos

Craving those classic pub nachos but have dietary restrictions? Fear not! This nightshade-free twist on a favorite is here to satisfy your cravings without compromising your health.

Jump to Recipe

Who says you have to miss out on the fun of game day or a casual get-together just because of food allergies? Today, I’m sharing a recipe that's perfect for anyone who loves the idea of loaded nachos but needs to avoid nightshades. These Irish Pub Potato Nachos are crispy, flavorful, and completely nightshade-free!

Why Potato Nachos?

Potatoes are a fantastic base for nachos. They offer a crispy texture and can hold all your favorite toppings. We used white sweet potatoes, but this recipe also works well with orange sweet potatoes and Japanese sweet potatoes.

AD

Tips:

• Can tolerate nightshades? Switch the sweet potatoes to any potato of your liking.

• Not feeling the Irish style? Get creative with your toppings! Try adding black beans, jalapenos (if tolerated), ground beef, or your favorite salsa.

• Serve on the side of a steak to make them into a tasty side.

AD

Enjoy this delicious and allergy-friendly twist on a classic pub favorite!

Remember, always double-check ingredient labels to ensure your food is truly nightshade-free. If you have other dietary restrictions, please adjust the recipe accordingly.

Momma Mac's Cooking Corner:

Nightshade-Free Irish Pub Potato Nachos

---

Ingredients

• 3-4 white sweet potatoes

• 3-4 tablespoons olive oil

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• Salt and pepper, to taste

• 8 ounces (1 package) bacon, diced into bite-sized pieces

• 1 onion, diced

• "Cheese" Sauce

  • ¾ cup of dairy-free milk of choice

  • 3 tablespoons nutritional yeast flakes

  • 2 tablespoons arrowroot starch

  • ½ teaspoon sea salt

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

• Chopped chives, for garnish

• Sour cream, to serve

AD

Directions

1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.

2. Wash and dry the potatoes, then cut them into ¼-inch slices. Place into a large bowl and toss with the olive oil, onion powder, garlic powder, salt, and pepper until well coated.

3. Arrange the potatoes in a single layer on 2 lined baking sheets. Bake for 20 minutes, then flip the potato slices and continue baking for 20 minutes more, or until fork tender.

4. While the potatoes are baking, heat a cast iron skillet before adding the bacon pieces. Cook until they reach your desired crispiness.

5. Scoop the cooked bacon pieces into a small bowl, leaving the bacon grease behind in the skillet. Add in the diced onions and let cook until they get a golden brown on the edges, about 5 minutes. Then scoop the onion into the same bowl as the bacon and drain the grease from the skillet.

6. In a small saucepan, whisk together all the "cheese" sauce ingredients. Once everything is combined, turn on the burner to medium-low heat and bring the mixture to a boil while stirring constantly. Lower the heat and let the cheese sauce simmer for about one minute until the sauce is stretchy.

7. Lower the oven to 350°F. Back in the cast iron skillet, layer the potatoes, cheese, bacon, and onions until all the potatoes are used. Place in the oven and bake for 10 minutes.

8. Top with chives and dollop with sour cream and enjoy!

AD