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.

Course Appetizer

Cuisine American

Keyword how to make Irish nachos, Irish nachos recipe, what are Irish nachos

Prep Time 15

Cook Time 45

Servings servings

Calories 551kcal

Author Beth Pierce

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.
For ease and uniformly consistently thin potato slices, use a mandoline.
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.
The bacon can be cooked up to several days in advance and stored in the refrigerator.
Other cheeses that work well with this recipe are Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, and Gouda.
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.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
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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