Loaded Irish Nachos are a fun and easy appetizer for your next party or St. Patricks Day celebration. Crispy roasted seasoned homemade potato chips are loaded with cheddar cheese, crispy bacon, green onions, tomatoes, and sour cream. Served with an ice-cold beer, these are the perfect make-at-home pub food dish.
How to make Irish Nachos
First, slice your potatoes into 1/4-inch thick rounds. Then place them in a large bowl and drizzle with olive oil and sprinkle with garlic powder, onion powder, black pepper, and thyme. Toss to coat and place in a single layer on 2 parchment paper-covered baking sheets. Bake for 20 minutes. Then remove from the oven, carefully flip the potatoes, and bake for 15 minutes or until golden brown.
Remove the potatoes from the oven, season with salt to taste, and stack them in a cast iron skillet or combine them on one of the baking sheets. Top with the shredded cheddar cheese and crumbled bacon. Place back in the oven for 5 minutes or until the cheese is melted. Top with green onions, Pico de Gallo, and sour cream. For best results, serve promptly.
Helpful Tips for Irish Potato Nachos
- Small waxy potatoes like Yukon golds or red potatoes are best for these nachos. Steer clear of Russet potatoes as they are too starchy and are best left baked or mashed.
- For ease and uniformly consistently thin potato slices, use a mandoline.
- Make sure your parchment paper is rated for 425 degrees or more. If it is not, either reduce the oven temp to the maximum rating for your parchment paper or spray 2 baking sheets with nonstick cooking spray.
- The bacon can be cooked up to several days in advance and stored in the refrigerator. Follow my oven-baked bacon post for the easiest, cleanest, best way to make bacon.
- Other cheeses that work well with this recipe are Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, and Gouda. Or try my beer cheese sauce made with Guinness.
- Top the nachos with all of your favorite nacho toppings. Try guacamole, pickled red onions, jalapenos, black olives, shredded lettuce, bacon, green onions, sour cream, Pico de Gallo, salsa, or tomatoes.
Storage and Reheat
Store leftover Irish nachos in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
Theoretically, you can freeze these nachos, but how well they freeze depends on the toppings that you choose. Guacamole, green onions, shredded lettuce, and sour cream do not freeze well.
Flavor variations
For more flavor, add different toppings to suit your taste.
- Meat – diced corned beef, ground beef, diced pork, ground turkey, or diced chicken.
- Cheese – Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, or Gouda.
- Spice it up – jalapeno peppers or Serano peppers
- Veggies – red pepper, green pepper, radishes, lettuce, red onions, corn, or tomatoes.
More Irish recipes
Irish Nachos
Ingredients
- 2 lbs Yukon Gold Potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried thyme leaves
- Kosher salt to taste
- 2 cups cheddar cheese
- 5 slices cooked bacon crumbled
- 3 green onions thinly slices
- Pico de Gallo or salsa
- Sour cream
Instructions
- Preheat oven to 425 degrees. Cover 2 large sheet pans with parchment paper. (see notes)
- Place the potato slices in a large bowl and drizzle with olive oil and sprinkle with garlic powder, onion powder, black pepper, and thyme.
- Toss to coat and place in a single layer on the prepared baking sheets. Roast for 20 minutes. Remove from the oven, carefully flip the potatoes using a spatula, and bake for 15 minutes or until golden brown.
- Reduce the oven to 350 degrees. Remove the potatoes from the oven, season with salt to taste, and stack them in a cast iron skillet or combine them on one of the baking sheets. Top with the shredded cheddar cheese and crumbled bacon. Place back in the oven for 5 minutes or until the cheese is melted.
- Remove from the oven and top with green onions, Pico de Gallo, and sour cream. For best results, serve promptly.
Notes
- Small waxy potatoes like Yukon golds or red potatoes are best for these nachos. Steer clear of Russet potatoes as they are too starchy and are best left baked or mashed.
- For ease and uniformly consistently thin potato slices, use a mandoline.
- Make sure your parchment paper is rated for 425 degrees or more. If it is not, either reduce the oven temp to the maximum rating for your parchment paper or spray 2 baking sheets with nonstick cooking spray.
- The bacon can be cooked up to several days in advance and stored in the refrigerator.
- Other cheeses that work well with this recipe are Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, and Gouda.
- Top the nachos with whatever makes you happy. Try guacamole, pickled red onions, jalapenos, black olives, shredded lettuce, bacon, green onions, sour cream, Pico de Gallo, salsa, or tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
- Theoretically, you can freeze these nachos, but how well they freeze depends on the topping that you choose. Guacamole, green onions, shredded lettuce, and sour cream do not freeze well.
Nutrition
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Becky
What a fun recipe. I’m from NY living in Ireland and I can say they adore their potatoes here. I’ve never seen this done here but I know they’d love this recipe!
Lasonia
You had me at Nachos! I have gotta try this recipe this weekend.
Kimberly C
You had me when I saw the potatoes. Looks so yummy. I read your blog right before dinner, so this really got me hungry. Might just have to try to make this.