Irish Nachos
My Irish nachos feature crisp potato rounds topped with crispy bacon and gooey cheese. They're so addicting they're sure to become your new favorite appetizer or side dish.
Serve them with Reuben dip and a Shamrock shake for the ultimate St. Patrick's Day feast.
These Irish Nachos Will Have You Dancing a Jig
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 are made with potatoes instead of tortilla chips. Crispy potatoes, gooey cheese, crunchy bacon, and creamy sour cream combine, and I'm in heaven! They're not actually an Irish dish, but rather a fun appetizer invented by Irish pub owners that goes great with a cold beer.
They're perfect for St. Patrick's Day, watching sports, or just as a side dish for dinner.
Ingredient Notes/Shopping Tips
- Cheese: I like using sharp cheddar. If possible, shred your own cheese for a smoother melt. Pre-shredded cheese has fillers like cornstarch to prevent clumping, which can interfere with melting.
- Bacon: I like using Hormel Black Label microwave bacon. It cooks up crisp with no mess.
- Meatman also likes to add leftover corned beef to his.
- Green Onions: Cut on the diagonal for a pretty garnish.
- Your favorite nacho toppings can be added, such as jalapenos, pico de gallo, salsa, onion, or queso can also be added.
- Make it more authentic with Dubliner cheese or even Guinness beer cheese.
- Potatoes: I like to use starchy potatoes that are low in moisture, such as Russetts. The skins cook up crisp. They also hold their shape and don't fall apart under all your toppings. You could also use waffle fries or even kettle chips in a pinch.
How To Make Irish Nachos
- Preheat oven. Slice and soak potatoes.
- Combine potatoes, oil, and seasonings.
- Bake: Bake for 40 minutes, flipping once.
- Place in skillet and top with cheese, and bacon.
- Garnish with green onions and sour cream.
️Krystle's Tips️
- Line your pan: Line your pan with tin foil or parchment paper for easy cleanup.
- Soak your taters: Don't skip soaking the potatoes in cold water. This removes the starch and leads to a super crispy chip.
- Pat Dry: Be sure to pat dry to remove any excess moisture. This helps you avoid a soggy chip.
- Single Layer: Arrange potatoes in a single layer to ensure they are even when cooking.
- Broil: Broil for 1-2 minutes at the end to get the cheese slightly browned.
Slice Potatoes Evenly
Slice potatoes to a uniform size and thickness so they cook evenly. Use a mandoline if you have one, as this makes it easy to get thin slices.Always be sure to use the guard as the blade is sharp. If you don't have a mandoline
More Appetizers To Try
📖 Recipe
Crispy Irish Nachos
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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
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
-
- Potatoes: I like to use starchy potatoes that are low in moisture, such as Russetts.
- Variations: If you don't want to use potatoes, you could also use waffle fries or kettle chips.
- Cheese: I like using sharp cheddar. If possible, shred your own cheese for a smoother melt.
- Bacon: I like using Hormel Black Label microwave bacon. It cooks up crisp with no mess.
- Line your pan: Line your pan with tin foil or parchment paper for easy cleanup.
- Slice potatoes evenly: Slice potatoes to a uniform size and thickness so they cook evenly. Use a mandoline if you have one!
- Soak your taters: Don't skip soaking the potatoes in cold water. This removes the starch and leads to a super crispy chip.
- Pat Dry: Be sure to pat dry to remove any excess moisture. This helps you avoid a soggy chip.
- Single Layer: Arrange potatoes in a single layer to ensure they are even when cooking.
- Broil for 1-2 minutes at the end to get the cheese slightly browned.
Nutrition
Their addictive flavor and perfect texture will quickly become a favorite at any gathering.
I wish I could eat these every day - they're sooooo delicious.
I tried the Irish Nachos for our game night, and they were a huge hit! The crispy potatoes topped with all that cheesy goodness were irresistible. Definitely adding this to our regular snack rotation.
It was my first time making this recipe and we really liked it! Definitely will be making this again!
Never tried these before and they were an absolute hit! Thank you so much for sharing!
These were so addictively delicious! The flavors were so rich and satisfying, I can't stop eating them! I definitely need more!
This is a terrific recipe. Thanks!
Crazy for nachos and love your twist ! Must do, definitely !
These are so flavorful and delicious! We could not get enough! Loved them!
YUM! These combine all the best parts of nachos and potato skins! A great snack or appetizer for any occasion!
This was really good!! I will definitely make it again! So tasty!
What a fabulous idea. My kids went crazy for these!
This sounds interesting and yummy! My family is going to love this! Can't wait to make this recipe!
Oh my god this actually looks like heaven! I've never thought about replacing tortilla chips with potatoes, but it seems so natural
Steph - http://nourishmeclean.blogspot.com
Irish nachos? That sounds interesting. Never had nachos with potatoes before. Definitely going to try out this recipe. Thank you 🙂