Loaded Irish Potatoes

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Whether you eat them with a fork and knife or serve them as finger food, these loaded Irish Potatoes are a delicious treat for St Patrick’s Day, or anytime you crave comfort food. If you’ve never had Irish cheese, you’re in for a treat. Ireland is known for its lush green grass and long grazing season, which means milk from Irish cows is especially flavorful! And while the addition of sauerkraut is decidedly not Irish, it is delicious and gives them a little zip, not to mention some microbiome-friendly probiotics. Sláinte!

1 1⁄2 pounds organic potatoes, cut into ¼-inch thick slices
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt and Organic Black Pepper, to taste
1 1⁄2 tablespoons organic butter
1⁄2 small organic green cabbage, shredded (about 5 cups)
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 (6-ounce) package sliced uncured corned beef, or sub pastrami
1 (7-ounce) package Irish cheese, (such as Kerrygold™), grated
1 cup drained sauerkraut, optional
Optional toppings
  thinly sliced organic green onions
  organic sour cream

1. Preheat oven to 400° F. Line two baking sheets with parchment paper for easy clean-up.

2. Toss the potato slices with the olive oil in a large bowl and generously season with salt and pepper; use your hands to ensure the potato slices are evenly coated. Spread them out on the baking sheets in a single layer and bake for 15 minutes. Flip the slices and rotate the pans, and bake an additional 10 minutes, or until potatoes are golden brown.

3. While the potatoes bake, melt the butter in a large skillet over medium heat. When the butter is hot and foaming, add the cabbage and ¼ teaspoon salt and sauté, stirring occasionally, until the cabbage is soft and just starting to brown, about 10 minutes. Set aside.

4. Cut the corned beef into ½-inch pieces (no need to separate into individual slices).

5. Once the potatoes are done baking, push the potatoes on one pan into the center of the pan, overlapping some slightly. Top with about half of the cabbage, corned beef (breaking it up a little as you do), and shredded cheese. Pile the potatoes from the second baking sheet over the first layer and then top with the remaining cabbage, corned beef, and cheese.

6. Turn the oven to broil and place the loaded potatoes back into the oven, a few inches away from the broiler. Broil for 2-4 minutes, or until cheese is melty and bubbly. Watch closely, to avoid burning.

7. Top with sauerkraut, green onions, and sour cream as desired and serve immediately.

per 1/6th of recipe no optional ingredient

Calories Carbohydrates Protein Fat Fiber
361 kcal 24 g 15 g 23 g 4 g


per 1/6th of recipe with optional ingredients

Calories Carbohydrates Protein Fat Fiber
398 kcal 27 g 16 g 12 g 5 g

Recommended Beverage: Beer

Recommended Style: Nitro Milk Stout

Recommended Brand: Left Hand