These Irish nachos are layered potato slices topped with cheddar, bacon, and jalapenos and there are so many variations for this tasty comfort food. you won’t be disappointed if you decide to serve them, they will be delicious.
What I like about these Irish nachos is the seasoned potato slices; they get these wonderful crispy edges, but by far the best thing about this recipe is how easy they are to make, and if you plan and make most of it ahead, all you need to do is assemble them in the last few minutes.
You can make these for sharing at St. Patrick’s Day parties, take them to a potluck, or enjoy them at home with family or friends. The question that comes to mind is: Will you share? Serve hot and fresh with a side of sour cream; a must for potato lovers.
Table of Contents
Ingredients for Irish Nachos
These Irish pub-style nachos feature classic baked potato toppings with a few variations.
- Potatoes Use a russet potato or another starchy potato. Red-skinned or gold potatoes won’t get quite as crispy but still taste good.
- Olive Oil The oil will help the potatoes get nice and crispy, so make sure you coat them well. Any type of oil will work here.
- Salt & Pepper This is for the potatoes, but you don’t want to use too much; it’s just to give the potatoes a little bit of flavor.
- Bacon If you’re wanting to make this a little healthier, you could use turkey bacon for this recipe. I used regular bacon.
- Cheddar Cheese Use any kind of cheese you would like.
- Green Onions I like the flavor of green onions here as well it gives an additional flavor and some color.
- Jalapenos If you’re looking to bring up the spice in this dish you can use a pepper like a serrano or if you want a more mild version you can use bell peppers.
- Sour Cream this is optional but I feel like there is no real substitution for sour cream you can leave it on or off its personal preference
- Salsa if you can use your favorite jarred salsa or make your own.
- Tomatoes cherry tomatoes, plum tomatoes, and grape tomatoes can all be used here.
How to make Irish Nachos
- Prep preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Slice You want the potatoes thin, between 1/8 and 1/4 inch thick; the thinner they are, the more they will be like chips. Using a mandolin will ensure they all end up the same thickness and cook for the same amount of time.
- Season toss sliced potatoes in olive oil or your choice of oil and place them on your baking sheet in a single layer; season with salt and pepper.
- Bake Pace the baking sheet in the oven for 20–25 minutes; they should start to turn a nice golden-brown color, then flip them over and bake for an additional 20–25 minutes until the slices of potatoes are getting golden and crispy.
- Arrange Place the potatoes from the baking sheep into a cast-iron skillet or round baking dish. You want the slices to be overcooked.
- Bake increase oven temperature to 450°F, place your layered nachos in the oven, and bake for 4-5 minutes, or until the cheese is bubbling and melting.
- Serve You want to serve this right away, but you can top it with extra tomatoes and green onions and serve it with your favorite dip, sour cream, guacamole, or Greek yogurt.
Frequently Asked Questions
What are Irish nachos made of?
They are thinly sliced potatoes that are seasoned and baked until crispy. Then they are arranged in a cast iron skillet or round baking pan and topped with cheddar cheese and bacon, then baked until the cheese is melted. Salsa, guacamole, green onions, black olives, and sour cream are some of your favourite baked potato toppings.
Why are they called Irish nachos?
Irish nachos didn’t actually originate in Ireland but they have become quite popular in Irish pubs in both Ireland and the united states. The name Irish nachos comes from the type of potato that is traditionally use in this recipe I use russet potato.
Best pub-style Irish Nachos
- 1 cast iron frying pan
- 2 large russet potatoes
- 2 tbsp olive oil
- salt and pepper
- 3 slices bacon
- 1 cup cheddar cheese
- ¼ cup salsa
- 1-3 jalapeno or 1 sweet pepper
- 2 green onions sliced
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Wash, dry, and cut potatoes into thin slices, about ¼ inch in thickness. (instructions are for oven-baked potato chips, sliced potatoes can be fried at 375°F (190°C) for 6-7 minutes). Toss sliced potatoes in olive oil and place them onto your baking sheet in a single layer. Season coated potatoes with salt and pepper.
- Place a baking sheet with sliced potatoes in the oven and bake for 20-25 minutes then flip your sliced potatoes over to bake the opposite side. Season with salt and pepper and return to the oven.
- Bake for an additional 20-25 minutes until the potato slices are getting golden and crispy. Remove the sliced potatoes from the baking sheet and arrange them in overlapping layers in your cast iron skillet or round baking dish.
- Sprinkle the arranged potatoes with chives, cheese, bacon, salsa or tomatoes, sliced jalapenos, and green onions.
- Increase oven temperature to 450°F (230°C). Place layered nachos in the oven and bake for 4-5 minutes, or until cheese is fully melted
- Serve immediately. Top with reserved tomatoes, green onion, olives, and chives, and serve with your favorite dip sour cream, guacamole, greek yogurt, or salsa, and sour cream combined together.