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These Irish Nachos swap the tortilla chips for crispy potatoes. Topped with melty cheese and crispy bacon, they are the ultimate appetizer for potato lovers!
Looking for more Irish-inspired recipes? Don't miss Irish Beef Stew, Instant Pot Corned Beef and Cabbage, Colcannon, and Reuben Dip.
Kristen's Keys for Irish Nachos
For crispy potato nachos with the best texture, pay attention to the following tips.
- Use a starchy potato. Both russet potatoes and Yukon gold potatoes work well here. I prefer Yukon gold as they are buttery and hold up a bit better when the toppings are piled on.
- Thinly slice the potatoes. To ensure the potatoes cook evenly and get the crispy texture you are looking for, be sure to evenly slice the potatoes into thin rounds using a sharp knife or mandoline.
- Don't peel the potatoes. That skin helps to keep the potato "chips" intact.
- Grate the cheese Yourself. For the smoothest melt!
How To Make Irish Nachos
Let me walk you through the process of making potato nachos, complete with homemade potato "chips" and homemade bacon bits.
- Prepare Potatoes. After washing and drying the potatoes, thinly slice them and toss with seasonings and oil. Bake in a single layer until crispy.
- Prepare Bacon. While the potatoes are in the oven use that opportunity to bake the bacon as well. Once the bacon has been baked, allow it to cool, then chop it into bite-sized pieces.
- Assemble Nachos. Once the potatoes are crispy and the bacon has cooked, it is time to make nachos! Place all the crispy potato slices together on a baking sheet and top with cheese and bacon. Bake until the cheese is melted.
- Top and Serve. Serve Irish Nachos with sour cream, green onions, pickled jalapeños,chives, or any topping you like on an Air Fryer baked potato or Instant Pot baked potato.
Flavor Variations
- Tex-Mex: Prepare the potato nachos as directed, swapping the bacon out for taco meat, and served dolloped with sour cream, fresh salsa, guacamole, Pico de Gallo and topped with pickled jalapenos and olives.
- BBQ: Prepare the potato slices and bake as directed. Once baked and crispy, top the potatoes with leftover crockpot pulled pork or Instant Pot pulled pork and shredded cheddar cheese. Bake until the cheese is melted and the pork is warmed through. Serve with BBQ sauce on the side.
- Add Leftover Corned Beef: Prepare the potato slices and bake as directed. Once baked and crispy, top the potatoes with leftover diced corned beef, drained sauerkraut, and top with Swiss cheese. Bake until the cheese has melted. Serve the Corned Beef Nachos with a side of Thousand Island Dressing.
- Speed It Up. Instead of preparing and baking potato slices for these Irish nachos, feel free to use prepared oven fries, air fryer fries, waffle fries, or frozen fries.
Storage Instructions
Irish Nachos, just like any other nacho recipe, is best served immediately after preparation. However, unlike nachos made with chips, you can store leftover potato nachos and reheat them with success. They won't be as crispy, but they will still be absolutely delicious and make a fabulous side dish to burgers or BBQ chicken breast.
- Reheat: Reheat the nachos in a 400°F oven for 10 minutes to warm through and keep the potatoes crispy.
- Refrigerate: Store leftover, cooled potato nachos in an airtight container for up to 3 days in the refrigerator.
More Favorite Appetizers
Irish Nachos
Made with crispy potatoes, sharp cheddar, and crispy bacon, this Irish Nacho Recipe puts a delicious spin on classic nachos.
Ingredients
- 2 pounds Yukon gold potatoes, or russet potatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 6 slices thick-cut bacon
- 1-1½ cups shredded sharp cheddar cheese
- thinly sliced green onions. sour cream, for serving
Instructions
- Preheat the oven to 425°F (215℃). Line two large-rimmed baking sheets with parchment paper. Line a rimmed baking sheet with foil and place a baking rack over the foil.
- Scrub the potatoes well and pat dry thoroughly. Slice the potatoes into ¼-inch-thick rounds.
- Place the potato slices into a large mixing bowl. Add 2 tablespoons extra virgin olive oil½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Toss to evenly coat the potatoes in the oil and seasonings.
- Arrange the seasoned potatoes in a single layer between the sheet pans lined with parchment paper. Bake the potatoes for 20 minutes then remove the pans from the oven. Flip the potatoes, rotate the pans, and return to the oven. Bake until the potatoes are golden brown, about 10 to 15 minutes more.
- While the potatoes are baking, bake the bacon as well. Lay the bacon on the baking rack, being sure to not let the bacon overlap. Bake the bacon for 10-12 minutes, or until fully cooked and browned. Let the bacon cool and then chop it into small pieces.
- Once the potatoes are fully cooked, transfer all the potatoes to one sheet pan. Sprinkle the cheese evenly over the potatoes, along with the chopped bacon.
- Return the pan to the oven and bake until the cheese is melted, about 3-5 minutes more.
- Serve with sliced green onions and sour cream
Equipment
Notes
Potatoes: peel the potatoes, the skin will help keep them intact.
Bacon: Use turkey or pork bacon or omit the bacon altogether.
Sheet Pans: It is best to use two sheet pans while baking the potato slices, ensuring they don't steam and allowing them to become crispy.
Storage: Store any leftover nachos in an airtight container for up to 3 days in the refrigerator. For best results, reheat them in a 400°F oven for 10 minutes to warm through.
Nutrition
Calories: 290kcalCarbohydrates: 21gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 32mgSodium: 569mgPotassium: 547mgFiber: 3gSugar: 1gVitamin A: 154IUVitamin C: 22mgCalcium: 116mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Took these to a St.Patricks Day party. They were a hit!
I suggest making the potato chips the day beforehand, as it’s time consuming.
That's a great tip, Rita! I am thrilled to hear you enjoyed the recipe! Happy St. Patrick's Day!