Loaded Irish Nachos start with a pile of crispy, sliced, seasoned potatoes! Then we load them with corned beef, bacon, and a mouthwatering beer cheese sauce!
Thoroughly was the potatoes and slice into 1/4 inch slices using a mandoline slicer, or a very sharp chef's knife.
Place potato slices into a large bowl and cover with COLD water. Let the potatoes soak for at least 20 minutes, and up to 45 minutes if time allows.
Meanwhile, preheat oven to 450 degrees and prepare a large baking sheet with non-stick cooking spray.
Drain potatoes and pat dry with a large kitchen towel or paper towels.
Place potatoes in a single layer (ok if a few are overlapping) on a large baking sheet. Drizzle with the olive oil and sprinkle with salt, then toss to combine.
Bake the potatoes for 20 minutes, flip potatoes over and continue cooking for another 20 minutes.
BEER CHEESE SAUCE:
Melt butter in a medium sauce pan over medium heat.
Whisk in the flour and cook, stirring constantly for 1 minute.
Very slowly add in the milk whisking constantly.
Stir in the beer, mustard, garlic, salt and hot sauce and allow to come to a bubble. Continue stirring until thickened.
Remove the pan from the heat and add the cheese 1 cup at a time stirring after each addition.
When potatoes are finished, take them out of the oven and top with mozzarella, corned beef, beer cheese sauce, and green onion.
Bake for an additional 10 minutes or until cheese is melted and bubbly.
Top with your favorite nacho toppings such as tomatoes, jalapenos, and sour cream if desired.