• Bake your potatoes per package directions, leaving the oven on afterward to bake the finished nachos.
  

Meanwhile, make the cheese sauce.

• In a sauce pan, over medium heat, melt the butter. Add the flour and whisk together for 2 minutes to make a roux.
  
• Add the beer and ½ cup milk and bring the mixture to a simmer stirring constantly.
  
• Add the mustard, Worcestershire sauce and hot sauce. Continue stirring until mixture thickens.
• Add the cheese by small handfuls waiting until each addition melts completely before adding the next. Continue to stir until the mixture is smooth. If the sauce is too thick add more milk and stir. Season with salt and pepper.
  

To Assemble the Irish Nachos

• When the potatoes are done baking in the oven, assemble the nachos.
• Choose your vessel. Either a baking sheet or a cast iron skillet. A skillet makes such a beautiful presentation, but it's heavy. You decide!
• On a baking sheet or cast iron skillet; spread half the potatoes. Evenly sprinkle with half the corned beef, half the sauerkraut and half the swiss and about one third of the cheese sauce.
  
• Repeat to make a second layer on top.
  
• Place back in the oven to melt the shredded cheese. About 5 minutes.
• Serve with more Guinness cheddar sauce.