Irish Nachos

A plate of potato slices topped with melted cheddar cheese, bacon, chopped tomatoes, green onions, and a dollop of sour cream. Shredded cheese is visible in the background.

These Irish Nachos layer thin, tender potatoes with melted cheese, crispy bacon, and your favorite toppings for a delicious appetizer that's always a hit.

Course Appetizers/Party Foods

Cuisine American

Keyword Irish Nachos

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 616kcal

Author Lisa O'Driscoll

Ingredients

2 pounds russet potatoes scrubbed and thinly sliced
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon cooked and chopped
1/2 cup sour cream
1 Roma tomato diced
1/4 cup green onions minced

Instructions

Preheat the oven to 435°F and line a baking sheet with parchment paper.
Place the sliced potatoes in a large bowl and toss with olive oil, salt, pepper, and garlic powder until evenly coated.
2 pounds russet potatoes, 2 tablespoons olive oil, 1 teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon garlic powder
Arrange the potatoes in a single layer on the baking sheet.
Bake for 10 minutes, flip the slices, then bake another 10 minutes until golden and crisp.
Transfer the potatoes to an oven-safe serving dish.
Sprinkle evenly with cheddar cheese and bacon.
1 1/2 cups shredded sharp cheddar cheese, 6 slices bacon
Broil for 3 to 5 minutes until the cheese is fully melted and lightly bubbling.
Remove from the oven and top with sour cream, diced tomato, and green onions. Serve immediately.
1/2 cup sour cream, 1 Roma tomato, 1/4 cup green onions

Notes

Slice the russet potatoes thinly with a kitchen mandolin if you have one. It helps keep the thickness of the slices then same.
Keep the sliced potatoes in a single layer on the baking sheet so they roast instead of steam.
Watch closely under the broiler because melted cheese can go from bubbly to burnt quickly.
Use freshly shredded cheddar cheese instead of pre-shredded so the cheese melts smoother and more evenly.
Serve immediately for the best crispy texture since potato nachos soften as they cool.
Store leftovers in an airtight container for up to 2 days. You can reheat then in the oven at 375°F until warmed through and the cheese melts again.

Nutrition