Irish Nachos | The Recipe Critic


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‘Irish Nachos’ are made with thin russet potato slices, topped with melty cheddar cheese, sour cream, bacon bits, and chives! Toasted to golden perfection, they’re sure to be a crowd-pleaser!

Potato appetizers are seriously the best. I can never get enough! You’ll have to try some homemade potato skins or mashed potato balls next! They’re sure to be a hit no matter the occasion.

What are Irish Nachos?

These Irish Nachos are anything but your average pub fare! Despite the name, they’re not actually an Irish dish. So, where does the “Irish” come in? It’s all about the star ingredient: crispy potato slices!

They take the place of traditional tortilla chips, giving these nachos a hearty twist! They’re still loaded with all the melty cheese, creamy toppings, and smoky bacon you crave, making them a perfect party appetizer.

Ingredient List

Irish nachos use a lot of simple ingredients. Just grab some potatoes and your typical ‘loaded’ fixings- sour cream, bacon, cheese, and chives!

  • Russet Potatoes: Thinly sliced russet potatoes are the base of this dish. Baked until crispy, they replace the usual tortilla chips. You can try different types of potatoes to see which you like best!
  • Olive Oil: A light coating of olive oil helps the potato slices crisp up beautifully in the oven without burning.
  • Salt and Pepper: Simple flavor boosters! Season to taste.
  • Cheddar Cheese: Shredded cheddar cheese is melted over the hot potatoes, creating a gooey and delicious layer that binds everything together.
  • Bacon: Because everything is better with bacon. Chop it into small pieces so each bite of the Irish nachos are filled with meaty goodness!
  • Sour Cream or Crema: A dollop of cool sour cream (or crema) cuts through the richness of the cheese and adds a refreshing tang.
  • Chives or Green Onions: Chopped to add an extra pop of flavor.

Let’s Make Irish Nachos!

For easy prep of your potatoes, I recommend using a mandolin slicer. (Just be careful of your fingers, they’re sharp!)

  1. Slice Potatoes: Carefully slice the potato thin with a knife, about ⅛ inch thick, or slice it on a mandolin. Place the slices in a large bowl filled with cold water and let them soak for 30-45 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
  2. Season: Remove the potatoes from the water and pat them very dry with a clean kitchen towel or paper towels. Place them in a single layer on 2 baking sheets. Drizzle with about a ¼ cup of olive oil and season with a few large pinches of salt and some ground black pepper. Toss the potatoes all around until they are all evenly coated with oil and seasonings and redistribute them on the baking sheets in a single layer.
  3. Bake: Bake the potatoes for 40-45 minutes, until they are beginning to turn brown and crispy. You will need to flip the slices over every 10-15 minutes to ensure they do not stick to the pan. If some slices crisp up faster than others, remove them from the pan and place them on a plate lined with paper towels. Once all the potatoes are done, add the rest of them to the paper towels to cool for 10 minutes or so.

Nacho Assembly

  1. Melt Cheese: Spray a sheet pan with pan spray and spread out all the crisp potatoes on the pan. Sprinkle the potatos generously with cheese and bake for 2-3 minutes at 400 degrees Fahrenheit, until the cheese is melted. Give the nachoes more time if you want the cheese a little more melted, but keep a close eye on them as the cheese can overbake very quickly. 
  2. Add Toppings and Serve: As soon as the nachos come out of the oven, drizzle them with sour cream (you can thin it down with a little milk if you’d like) or crema, and sprinkle with chopped bacon and chives. Serve immediately.

Tips and Variations

  • If there is a topping you loooove on a baked potato, add it on! Try toppings such as chili, corned beef, cheese sauce, sliced jalapenos, diced tomatoes, or sauteed mushrooms.
  • The preparing and crisping of the potatoes is a labor of love. Fear not, there is an easier way! Use thick-cut, kettle chips in place of the homemade ones. A few big handfuls will save you a ton of time and deliver super tasty nachos!
  • Watch your nachos as the cheese melts. It takes only a few minutes, but the exact timing will vary from oven to oven.

How Long Do Irish Nachos Stay Good?

Soggy potatoes aren’t the most appealing, so it’s best to eat these nachos while they are hot right out of the oven!

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  • Carefully slice the potato thin with a knife, about ⅛ inch thick, or slice it on a mandolin. Place the slices in a large bowl filled with cold water and let them soak for 30-45 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.

  • Remove the potatoes from the water and pat them very dry with a clean kitchen towel or paper towels. Place them in a single layer on 2 baking sheets. Drizzle with about a ¼ cup of olive oil and season with a few large pinches of salt and some ground black pepper. Toss the potatoes all around until they are all evenly coated with oil and seasonings and redistribute them on the baking sheets in a single layer.

  • Bake the potatoes for 40-45 minutes, until they are beginning to turn brown and crispy. You will need to flip the slices over every 10-15 minutes to ensure they do not stick to the pan. If some slices crisp up faster than others, remove them from the pan and place them on a plate lined with paper towels. Once all the potatoes are done, add the rest of them to the paper towels to cool for 10 minutes or so.

Nacho Assembly

  • Spray a sheet pan with pan spray and spread out all the crisp potatoes on the pan. Sprinkle the potatos generously with cheese and bake for 2-3 minutes at 400 degrees Fahrenheit, until the cheese is melted. Give the nachoes more time if you want the cheese a little more melted, but keep a close eye on them as the cheese can overbake very quickly.

  • As soon as the nachos come out of the oven, drizzle them with sour cream (you can thin it down with a little milk if you’d like) or crema, and sprinkle with chopped bacon and chives. Serve immediately.

Calories: 566kcalCarbohydrates: 52gProtein: 19gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 64mgSodium: 388mgPotassium: 1217mgFiber: 4gSugar: 2gVitamin A: 659IUVitamin C: 16mgCalcium: 449mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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