Irish Nachos Recipe

Introduction

Irish Nachos are a crispy, cheesy twist on traditional nachos, made with thinly sliced potatoes instead of tortilla chips. This comforting dish is perfect as a snack or appetizer and combines crispy potatoes with melted cheddar, bacon, and tangy sour cream for a delicious treat.

Ingredients

• 3-4 large russet potatoes
• Olive oil
• Salt and pepper, to taste
• 2 cups cheddar cheese, shredded (more or less as needed)
• Crisp bacon, chopped
• Sour cream or crema
• Chives or green onions, chopped

Instructions

1. Step 1: Carefully slice the potatoes thinly, about ⅛ inch thick, using a knife or mandolin. Place the slices in a large bowl of cold water and soak for 30-45 minutes. Meanwhile, preheat the oven to 400°F.
2. Step 2: Remove the potatoes from the water and pat them dry with a kitchen or paper towel. Arrange them in a single layer on two baking sheets. Drizzle with about ¼ cup olive oil and season with salt and pepper. Toss to coat evenly and spread out again in a single layer.
3. Step 3: Bake the potatoes for 40-45 minutes, flipping every 10-15 minutes to prevent sticking and ensure even crisping. Remove any slices that brown faster and place on paper towels. Once all are done, let them cool on paper towels for 10 minutes.
4. Step 4: Spray a sheet pan with pan spray and spread out all the crispy potatoes. Sprinkle evenly with shredded cheddar cheese. Bake at 400°F for 2-3 minutes until the cheese melts. Watch closely to avoid overbaking the cheese.
5. Step 5: Remove from the oven and immediately drizzle sour cream or crema over the top. Garnish with chopped bacon and chives or green onions. Serve hot and enjoy.

Tips & Variations

• Soaking the potato slices removes excess starch and helps them crisp better during baking.
• Use smoked bacon for added flavor, or swap cheddar for pepper jack to add a spicy kick.
• Thin the sour cream with a little milk for easier drizzling if desired.
• Try adding jalapeños or diced tomatoes for extra freshness and heat.

Storage

Store leftover Irish Nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as it can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

It’s best to prepare and assemble Irish Nachos just before serving to keep the potatoes crispy and cheese melty. You can slice and soak the potatoes in advance, but bake and assemble right before eating.

What can I use instead of russet potatoes?

Russets are ideal for their starch content and crisping ability, but you can try Yukon Gold potatoes for a creamier texture. Keep in mind that different potatoes may affect crispiness.

Irish Nachos Recipe

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★★★★★

4.5 from 147 reviews

• Author: Thomas
• Total Time: 1 hour 35 minutes
• Yield: 4–6 servings 1x

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Description

Irish Nachos are a delightful twist on traditional nachos made with thinly sliced, crispy baked russet potatoes instead of tortilla chips. Topped with melted cheddar cheese, crispy bacon, sour cream, and fresh chives or green onions, these nachos offer a comforting and flavorful snack or appetizer perfect for sharing.

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Ingredients

Scale 1x2x3x

Potatoes

• 3–4 large russet potatoes
• ¼ cup olive oil
• Salt and pepper, to taste

Toppings

• 2 cups shredded cheddar cheese (adjust as needed)
• Crisp bacon, chopped (about ½ cup)
• Sour cream or crema, for drizzling
• Chives or green onions, chopped, for garnish

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Instructions

1. Slice: Carefully slice the russet potatoes into thin slices about ⅛ inch thick using a knife or a mandolin. Place the slices into a large bowl filled with cold water and allow them to soak for 30-45 minutes to remove excess starch.
2. Preheat Oven: While the potatoes soak, preheat your oven to 400°F (200°C).
3. Dry: Drain the potato slices and pat them very dry using a clean kitchen towel or paper towels to ensure they crisp up well during baking.
4. Season and Arrange: Place the dried potato slices in a single layer on two baking sheets. Drizzle with approximately ¼ cup olive oil and season with salt and pepper. Toss the slices gently to coat evenly with oil and seasonings. Spread them out again in a single layer on the sheets.
5. Bake Potatoes: Bake the potato slices for 40-45 minutes, flipping them every 10-15 minutes to prevent sticking and ensure even crisping. Remove any slices that become crispy faster and place them on paper towels to cool. Once all are baked, let all the potatoes rest on paper towels for about 10 minutes.
6. Assemble Nachos: Lightly spray a sheet pan with cooking spray. Spread the crispy potato slices evenly over the pan. Sprinkle the shredded cheddar cheese generously over the potatoes.
7. Melt Cheese: Return the assembled potatoes to the oven at 400°F and bake for 2-3 minutes, or until the cheese is melted to your liking. Watch carefully to avoid overbaking.
8. Garnish and Serve: Immediately after removing from the oven, drizzle sour cream or crema over the nachos. Top with chopped crisp bacon and chopped chives or green onions. Serve right away for the best texture and flavor.

Notes

• Soaking potatoes removes excess starch and helps achieve crispiness when baked.
• Flipping the potato slices while baking ensures they cook evenly without sticking.
• Use a mandolin for uniform thin slices, but handle carefully to avoid injury.
• Sour cream can be thinned with a little milk if you prefer a drizzle consistency.
• Adjust cheese quantity based on your preference for cheesiness.

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Irish-American

Keywords: Irish nachos, baked potato nachos, loaded potato chips, cheddar cheese, bacon nachos, appetizer, party snack