1
Preheat your Kenyon Grill to medium-high.
2
Add 1 cup of beer to the drip tray to enhance the Irish flavors. (water is fine too)
3
Wash potatoes thoroughly and cut into thins slices (you can use a mandoline slicer).
4
Grill the bacon for approximately 3 minutes on each side, or until the desired crispiness is achieved. Once the bacon is completely cooked and slightly cooled, crumble and set aside.
5
Toss the potato slices in olive oil, then grill the potatoes for approximately 7-10 minutes on each side (depending upon thickness of slices).
6
While potatoes are still on the grill add the shredded cheddar cheese, bacon crumbles, jalapeños, tomato, and green onion to the top of the potatoes and close the lid for a few minutes until everything melts together into a gooey goodness.
7
Serve them with sour cream, salsa, and guacamole!