Irish Nachos are a hearty twist on classic nachos, featuring crispy potato slices layered with melted cheese, bacon, and fresh toppings. Perfect for game days or casual gatherings, this dish is comforting, customizable, and crowd-pleasing.
Total Time:45 minutes
Yield:6 servings
Ingredients
3 large russet potatoes, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
3 green onions, sliced
1/2 cup sour cream
1/4 cup jalapeño slices
1/2 cup diced tomatoes (optional)
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Slice the potatoes into even rounds about 1/4 inch thick and pat them dry with paper towels.
Toss the potato slices with olive oil, salt, and black pepper until evenly coated.
Arrange the slices in a single layer on the prepared baking sheet without overlapping.
Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy on the edges.
Remove from the oven and sprinkle shredded cheddar cheese evenly over the hot potato slices.
Top with crumbled bacon and return to the oven for 3 to 5 minutes, until the cheese is melted and bubbly.
Remove from the oven and garnish with green onions, jalapeño slices, sour cream, diced tomatoes, and parsley as desired.
Serve immediately while warm and crispy.
Notes
For extra crispiness, slice the potatoes slightly thinner or use Yukon gold potatoes.
You can cook the potatoes in an air fryer at 400°F (200°C) for 12 to 15 minutes, flipping halfway through.
Add cooked ground beef or shredded chicken for a heartier version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven until warmed through and slightly crisp.
