A platter of Irish Nachos is pub food at its finest; all the best parts of a loaded baked potato and Tex-Mex nacho ingredients come together in one glorious bite. This recipe is American fusion food at its best!
Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to a boil.
Add potatoes and cook for 5 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry five minutes.
In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/2 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon, until potatoes release no more bubbles, about 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
Transfer potato slices to a rimmed baking sheet lined with paper towels, and sprinkle with salt. Repeat with remaining potato slices.
Preheat oven to 450 degrees. Transfer potato slices to a broiler-proof pie plate or serving platter.
Top with cheese and bacon. Bake until the cheese is hot and bubbly, about 3 minutes. Remove from oven and top with sour cream, tomato, scallions, and jalapeño slices, if using.
To substitute frozen potatoes (such as waffle fries), just follow the package directions to bake the fries and then add the toppings for nachos.