Reuben-Topped Irish Nachos:
Typical Irish Nachos swap in potatoes for tortilla chips topped with ever popular flavors of a reuben sandwich.
Thousand Island Dressing:
2 ½ tablespoons nonfat plain Greek yogurt
1 ½ tablespoons ketchup
2 teaspoons sweet pickle relish
¾ teaspoon white vinegar
¼ teaspoon hot sauce
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon kosher salt
1 ½ russet potatoes
1 tablespoon olive oil
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon kosher salt
⅛ teaspoon black pepper
3 ounces extra-lean deli corned beef, chopped
1 cup shredded, reduced fat swiss cheese
¼-⅓ cup sauerkraut, drained and pressed
Preheat the oven to 4750 F.
In a medium bowl, combine Thousand Island Dressing ingredients, cover and chill.
Cut potatoes evenly into ⅛” slices.
In a large bowl, toss potatoes in olive oil. Sprinkle with seasonings until evenly coated.
Place potato slices onto two parchment-lined baking sheets, without overlapping.
Bake for 12-14 minutes, or until browned.
Flip slices and continue to bake for 5-8 more minutes.
Once done cooking, place them into a pile in the center of one baking sheet, layering with the reuben toppings and place back into the oven for another five minutes.
Serve with Thousand Island Dressing.