Irish Nachos

Irish Nachos: Crisp potato rounds topped with crispy bacon and gooey cheese. Your new favorite appetizer or side dish: so addicting! Serve with Reuben dip, and a Shamrock shake for the ultimate St. Patrick’s Day feast.

I can never get enough nachos. Once I start, that plate is doomed! I think what makes them so appealing to me is the combination of flavors/textures.

These Irish Nachos (aka nachos made with potatoes are something else entirely). Crispy potatoes, gooey cheese, crunchy bacon, and creamy sour cream. I’m in heaven! I went with traditional loaded baked potato toppings like bacon, cheese, and green onion. However, feel free to use whatever toppings you/your family prefers.

These make a great appetizer IF you can share. Personally in our house, we each grab some on a plate.

Frequently Asked Questions

1. How long will they last?

Keep at room temperature for snacking up to 2 hours. Store leftovers in the fridge for up 3 days.

2. How to Reheat

Reheat on a sheet pan at 425 degrees for 5-7 minutes.

3. Can You Make Them Ahead?

These nachos are best made right before serving.

Tips

1. Don’t skip soaking the potatoes in cold water. This removes the starch and leads to a super crispy chip.
2. Use Russett potatoes if possible. They are naturally low in moisture with a thick skin that makes them great for frying and baking.  Learn more about the different types of potatoes and their uses here.
3. Your favorite nacho toppings can be added such as jalapenos, pico de gallo, salsa, onion, or queso.
4. To save time I like using microwave bacon. The Hormel Black Label brand is excellent.
5. If you’re short on time you could also use frozen fries/tater tots or even potato chips in place of the actual potatoes.

What do you think of this recipe? Please leave me a comment or rating below.

Irish Nachos

Crisp potato rounds topped with crispy bacon and gooey cheese. Your new favorite appetizer or side dish: so addicting!

5 from 8 votes

Print Pin Rate

Course: Appetizer

Cuisine: Irish

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 Servings

Calories: 442kcal

Author: Krystle Smith

Ingredients

• ▢ 4 Idaho Potatoes Scrubbed Clean and Sliced ~¼ Inch Thick
• ▢ 2 Tablespoons Olive Oil
• ▢ ½ Teaspoon Dried Rosemary Crushed
• ▢ ½ Teaspoon Dried Thyme Crushed
• ▢ Salt and Pepper To Taste
• ▢ 1 Cup Sharp Cheddar Cheese Finely Shredded
• ▢ 6 Slices Bacon Cooked Crisp and Finely Chopped
• ▢ 2 Green Onions Minced
• ▢ Salsa and Sour Cream If Desired

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Instructions

• Preheat oven to 450 degrees F.
• Scrub potatoes, and slice into around ¼ inch rounds. Soak in cold water for around 30 minutes. Pat dry with paper towels.
• In a large bowl combine potatoes, olive oil, rosemary, thyme, salt, and pepper. Stir until coated.
• Place potatoes in a single layer on a cookie sheet. Bake for 20 minutes. Flip over. Bake for another 20 minutes.
• Place cooked potatoes in a large oven safe skillet. Top with cheese and bacon. Return to oven for 3-5 minutes or until cheese is melted.
• Sprinkle with green onions. Serve with sour cream and salsa if desired.

Notes

1. Don't skip soaking the potatoes in cold water. This removes the starch and leads to a super crispy chip.
2. Use Russett potatoes if possible. They are naturally low in moisture with a thick skin that makes them great for frying and baking.  
3. Your favorite nacho toppings can be added such as jalapenos, pico de gallo, salsa, onion, or queso.
4. To save time I like using microwave bacon. The Hormel Black Label brand is excellent.
5. If you're short on time you could also use frozen fries/tater tots or even potato chips in place of the actual potatoes.

Nutrition

Calories: 442kcal | Carbohydrates: 30g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 403mg | Potassium: 776mg | Fiber: 2g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 2mg

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Adapted via Cooks with Curls