Irish Nachos
Fun and easy Irish nachos made with crispy potato rounds in place of tortilla chips, plenty of sharp cheddar cheese, crumbled bacon, and your choice of yummy toppings like green onions, Pico de Gallo, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: appetizer
- Method: bake
- Cuisine: American
Ingredients
- 2 lbs Yukon Gold Potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried thyme leaves
- Kosher salt to taste
- 2 cups cheddar cheese
- 5 slices cooked bacon, crumbled
- 3 green onions, thinly slices
- Pico de Gallo or salsa
- Sour cream
Instructions
- Preheat oven to 425 degrees. Cover 2 large sheet pans with parchment paper. (see notes)
- Place the potato slices in a large bowl and drizzle with olive oil and sprinkle with garlic powder, onion powder, black pepper, and thyme.
- Toss to coat and place in a single layer on the prepared baking sheets. Roast for 20 minutes. Remove from the oven, carefully flip the potatoes using a spatula, and bake for 15 minutes or until golden brown.
- Reduce the oven to 350 degrees. Remove the potatoes from the oven, season with salt to taste, and stack them in a cast iron skillet or combine them on one of the baking sheets. Top with the shredded cheddar cheese and crumbled bacon. Place back in the oven for 5 minutes or until the cheese is melted.
- Remove from the oven and top with green onions, Pico de Gallo, and sour cream. For best results, serve promptly.
Notes
- Small waxy potatoes like Yukon golds or red potatoes are best for these nachos. Steer clear of Russet potatoes as they are too starchy and are best left baked or mashed.
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For ease and uniformly consistently thin potato slices, use a mandoline.
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Make sure your parchment paper is rated for 425 degrees or more. If it is not, either reduce the oven temp to the maximum rating for your parchment paper or spray 2 baking sheets with nonstick cooking spray.
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The bacon can be cooked up to several days in advance and stored in the refrigerator.
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Other cheeses that work well with this recipe are Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, and Gouda.
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Top the nachos with whatever makes you happy. Try guacamole, pickled red onions, jalapenos, black olives, shredded lettuce, bacon, green onions, sour cream, Pico de Gallo, salsa, or tomatoes.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
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Theoretically, you can freeze these nachos, but how well they freeze depends on the topping that you choose. Guacamole, green onions, shredded lettuce, and sour cream do not freeze well.
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Find it online: https://www.smalltownwoman.com/irish-nachos/