Irish Nachos Recipe With Crispy Potatoes, Cheddar, and Bacon
This Irish Nachos Recipe is the version I make after having tested it a bunch of different ways. It has crispy roasted potato slices on the bottom, sharp cheddar melted on top, bacon and green onions throughout. It’s a pub-style appetizer that eats like a meal, comes together in 40 minutes, and works just as well for game day as for St. Patrick’s Day.
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Chef Jenn’s Take on Irish Nachos
These are nachos that eat like a meal. This is not an authentic Irish recipe, but one of those fun fusion creations that just tastes darn good. Crispy potato slices replace tortilla chips, and once they’re loaded with sharp cheddar, bacon, and sour cream, every bite carries enough flavor to stand on its own at a party or alongside a burger.
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The hot pan is what makes or breaks them. I preheat the greased baking sheet for five minutes before the potatoes ever touch it. That’s how you get a real crisp on the bottom edge instead of a slice that steams and goes soft under the cheese. I also tested non-fat sour cream and it sogged the potatoes within minutes, so stick with full-fat or low-fat.
Add the cheese after the potatoes are already crispy, then return the pan to the oven just long enough to melt it. If you bake the cheese on from the start, it leaks fat into the potatoes and you lose the crunch. For the most authentic version, use Irish cheddar, and grate it yourself with a rotary grater. Pre-shredded cheese is coated to keep it from clumping, and that coating affects how it melts.
If this Irish Nachos Recipe doesn’t quite fit tonight, check out my other appetizers for more easy options.
Ingredients
Potatoes:
- Yellow potatoes – Sliced ¼-inch thick. I use mini/baby potatoes. They’re more chip-size and cook quickly. Plus, with extra edges, you get extra crispiness!
- Olive oil – You can use any kind of oil, really. But I cook with olive oil unless I’m frying at super high temps.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Garlic salt – I use garlic salt in this recipe but you could use equal amounts of garlic powder and table salt.
- Smoked paprika – You could also use chipotle powder or cayenne for a bit more kick.
Toppings:
- Sharp cheddar cheese – Shred it yourself with a rotary grater for the creamiest, meltiest cheese. You can use any kind of cheese, really. For the most authentic Irish Nachos, use Irish Cheddar. It’s delish!
- Bacon – Cooked and crumbled.
- Green onions – White and green parts, sliced.
- Sour cream – You can use full fat or low fat sour cream – they both work well. I tested this recipe with non-fat sour cream and it was too watery and sogged the potatoes.
- Fresh parsley – Optional.
How To Make Irish Nachos
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 425°F. Lightly grease a baking sheet, then place it in the oven for about 5 minutes so it gets hot. This helps the potatoes crisp up right away when they hit the pan.
Add the sliced potatoes to a large bowl. Toss them with olive oil, salt, pepper, garlic salt, and smoked paprika until everything is evenly coated. Make sure each slice has a light coating so they roast properly.
Carefully remove the hot baking sheet from the oven and arrange the potatoes in a single layer. Try not to overlap them too much so they cook evenly and get crispy edges.
Bake for 25 to 30 minutes, flipping the potatoes halfway through. This ensures both sides become golden brown and crisp.
Remove the potatoes from the oven and immediately sprinkle with shredded cheddar and crumbled bacon. Return the pan to the oven for about 5 minutes, just until the cheese is melted.
Top with sliced green onions, drizzle with sour cream, and sprinkle with parsley if using.
Serve right away while everything is hot and crispy.
Make It A Meal
These work three ways. As an appetizer for a crowd, set them out alongside Guinness Beer Dip so people can graze before the main meal hits the table. As a Saint Patrick’s Day spread, serve them next to Corned Beef and Cabbage, which gives you the full Irish-pub menu in two dishes. For a bigger party, build a table around them with Leprechaun Bait for something sweet and a few other dishes so guests have variety. And as a casual dinner on their own, pile a tray in the middle of the table with extra sour cream and call it done.
Storage
These are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for about 10 minutes to restore crispiness. Freezing isn’t recommended, as the potatoes may turn soggy.
Yellow potatoes (especially baby or mini) are what I recommend after testing both russets and Yukon golds. Russets release too much starch and turn gummy under the cheese. Yellows hold their shape, crisp on the edges, and don’t need peeling, which is the whole point.
Three usual culprits: the potato slices were too thick (stick to ¼-inch), the pan wasn’t hot enough before the potatoes hit it, or you melted the cheese on from the start instead of adding it after the potatoes crisped. Any one of those will trap steam and soften the bottoms.
Yes, and it’s a great suggestion if you’re serving these on St. Patrick’s Day. Use about a cup of shredded leftover corned beef or deli-sliced corned beef, and add it with the bacon before the cheese melts step. Skip the bacon if the corned beef is going on; it gets too salty.
The pan wasn’t preheated long enough or wasn’t greased well. The five-minute oven preheat with oil already on the sheet matters because cold oil on a cold pan is what causes sticking. If you’re still having issues, switch to parchment paper, which costs you a little browning but solves the sticking entirely.
Irish Nachos
Ingredients
For the potatoes
- 1 pound small yellow potatoes sliced ¼-inch thick
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon smoked paprika
For the toppings
- 1 ½ cups sharp cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- ¼ cup green onions sliced
- ½ cup sour cream
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Preheat the oven to 425°F. Lightly grease a baking sheet, then place it in the oven for 5 minutes once preheated.
- Toss the sliced potatoes with olive oil, salt, pepper, garlic salt, and smoked paprika until well coated.
- Arrange the potatoes in a single layer on the preheated baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Remove the potatoes from the oven and sprinkle them with shredded cheddar and crumbled bacon. Return to the oven for another 5 minutes, or until the cheese is melted.
- Top with green onions, drizzle with sour cream, and sprinkle with parsley if using. Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- Slice the potatoes evenly so they cook at the same rate and crisp up perfectly.
- Avoid overcrowding the baking sheet to ensure the potatoes get crispy instead of soggy.
- Let the cheese fully melt before taking the nachos out of the oven for the best gooey texture.
- For extra crunch, broil the potatoes for 1-2 minutes after adding the cheese.
- Get creative with toppings! Try diced avocado, crispy fried onions, or a drizzle of ranch dressing.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.