Description
These Irish Nachos are a pub-style twist on classic nachos, made with crispy roasted potato slices instead of tortilla chips. Layered with melty cheddar cheese, crispy bacon, jalapeños, sour cream, and pico de gallo, this indulgent appetizer is perfect for parties, game days, or cozy nights in.
Ingredients
Scale
- 5 medium russet potatoes (about 2 pounds): crispy, hearty base
- 3 tablespoons olive oil: helps with crisping and adds richness
- 1 teaspoon Cajun seasoning: adds a spicy, smoky kick
- 1/2 teaspoon onion powder: boosts savory flavor
- Kosher salt and pepper to taste: essential seasoning
- 1 1/2 cups sharp cheddar cheese, shredded: provides a bold, melty layer
- 5 slices bacon, cooked and crumbled: adds salty, savory crunch
- 1/4 cup green onions, chopped: fresh, mild onion flavor
- 2 tablespoons fresh cilantro, chopped: herbaceous freshness
- 1/4 cup jalapeño slices (fresh or pickled): spicy zing
- 1/2 cup sour cream: cool, creamy contrast
- 1/2 cup pico de gallo: adds fresh, tangy brightness
Instructions
- Preheat your oven to 450°F (232°C). Spray a large baking sheet with non-stick spray.
- Slice potatoes into 1/4-inch rounds using a mandoline or sharp knife.
- Soak the potato slices in cold water for 20 minutes to remove excess starch. Drain and pat dry thoroughly.
- In a bowl, toss potatoes with olive oil, Cajun seasoning, onion powder, salt, and pepper.
- Arrange potato slices in a single layer on the baking sheet. Bake for 15 minutes, flip, then bake an additional 15 minutes until golden and crispy.
- Transfer half of the roasted potatoes to a large oven-safe skillet or baking dish. Sprinkle with half the cheddar cheese and half the crumbled bacon.
- Layer the remaining potatoes, cheese, and bacon. Return to oven for 3–4 minutes until the cheese is melted.
- Remove from oven and garnish with green onions, cilantro, and jalapeños.
- Serve immediately with dollops of sour cream and spoonfuls of pico de gallo on top or on the side.
Notes
- Soaking potatoes removes starch for crispier texture — don’t skip it.
- Use a mandoline for evenly sliced potatoes that bake uniformly.
- Customize toppings based on your preference — try guacamole, pulled pork, or black beans.
- For a shortcut, replace fresh potatoes with waffle fries, steak fries, or tater tots.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 394 kcal
- Sugar: 1 g
- Sodium: 306 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 42 mg