Irish Nachos With Cheddar Bacon

There is something completely irresistible about Irish nachos with their golden potatoes topped with cheese crispy bacon and a tangle of fresh green onions. This is the snack I make for game day and casual get-togethers and I love that it disappears within minutes. The potato base makes these nachos heartier than traditional ones and each bite manages to be creamy and crisp at once.

The first time I made these was on St. Patrick’s Day with neighbors coming over I have stuck to this recipe ever since and it has become a go to for parties or when we just want something special to eat on the couch

Ingredients

• Russet potatoes, sliced thin: choose firm potatoes without soft spots or sprouts for crisp rounds
• Olive oil: brings out the natural flavor and helps edges crisp use extra virgin for best result
• Salt and black pepper: enhance every other ingredient use freshly ground pepper for the best kick
• Garlic powder: adds a savory undertone opt for a fresh bottle for stronger taste
• Paprika: delivers gentle warmth and color I like using smoked paprika if I have it
• Shredded cheddar cheese or Irish cheddar: gives a sharp creaminess grate at home whenever possible for better melt
• Cooked bacon: gives saltiness and crunch high quality bacon with some fat crisps up best
• Pickled jalapeño slices (optional): for heat and tang pick ones that are bright green and firm
• Chopped green onions: provide a fresh bite use both green and white parts for contrast
• Sour cream: helps balance everything with its creamy tang buy full fat for superior texture
• Fresh parsley (optional): for color stick with flat leaf parsley for mild flavor

Instructions

Preheat Your Oven:

Set your oven to four hundred twenty five degrees and get your largest baking sheet ready with parchment or a light layer of oil This ensures the potatoes do not stick and promotes even browning

Prepare the Potatoes:

Slice your scrubbed russet potatoes into quarter inch thick rounds Toss them in a big bowl with olive oil salt black pepper garlic powder and paprika Each slice should glisten but not drip with oil Spread them out in a single layer so the heat can hit every side

Roast the Potatoes:

Bake the potatoes for twenty minutes then use a large spatula to flip each slice carefully Put them back in for another ten to fifteen minutes until one side is deep golden and the edges are crisp Keep an eye on them since thinner slices will cook faster

Add Cheese and Bacon:

With the potatoes still hot sprinkle on your cheddar cheese evenly so every round gets some coverage Tumble crumbled bacon over the top and jalapeños if using

Melt and Bubble:

Return the tray to the oven for an extra five minutes so the cheese has time to melt completely and bubble up into every nook

Finish and Garnish:

Take the pan out and quickly sprinkle over your chopped green onions and parsley for pop and color Serve the Irish nachos while hot with a bowl of sour cream for dipping or drizzle some over the top before carrying it to the table

There is something about how cheddar melts over hot potatoes that always feels extra homey and I wait every year for the first cold day to make a big tray and eat right from the pan with my family

Storage Tips

Leftover Irish nachos will keep in the fridge for up to two days but the potatoes are crispiest just after baking If you need to reheat spread them out in a single layer on a baking sheet and blast at four hundred degrees for five minutes This helps to revive the crunch and keep the toppings fresh

Ingredient Substitutions

If you do not have russet potatoes Yukon Golds can work in a pinch Try Monterey Jack or Swiss if you want a less sharp cheese Vegetarian friends can trade bacon for sautéed mushrooms or tempeh bits Pickled red onions also add brightness if you do not want to use jalapeños

Serving Suggestions

Pile these on a big platter and make it the star of your game day spread I also love serving this with a crisp green salad and a cold beer for a simple but lively dinner They pair beautifully with grilled sausages or as part of a brunch buffet with eggs on the side

Cultural and Historical Notes

Irish nachos began as a pub snack in the United States riffing on both classic nachos and Irish pub fare The real twist is replacing tortilla chips with hearty potato slices a nod to both Irish agricultural tradition and the love of all things cheesy and comforting I find this recipe always sparks conversations about family recipes and food memories

Seasonal Adaptations

Try roast sweet potatoes for a touch of fall sweetness Add fresh garden tomatoes or corn in late summer for color Swap parsley for chives or dill to play up spring flavors

Success Stories

I heard from a friend who brought a tray of these to a neighborhood block party and they vanished before anything else got touched They have become a running request whenever someone hosts at our house The best part is that people do not expect potatoes but everyone loves them

Freezer Meal Conversion

If you want to prep ahead slice and roast your potatoes and freeze them spread out on a tray Once solid move the rounds to a bag and keep in the freezer For serving simply bake from frozen until hot and crisp and then add your toppings and finish as usual

This snack vanishes fast and sparks so much joy. Once you taste a bite you will want to make it for every gathering!

Recipe FAQs

→ How do I get the potatoes crispy?

Thin slicing and tossing the potatoes with oil, then baking in a single layer at high heat ensures a crisp texture.

→ Can I use a different cheese?

Yes, try using Irish cheddar for a richer flavor or any good-quality melting cheese like Monterey Jack.

→ Are pickled jalapeños necessary?

No, they're optional. Add them if you want an extra kick, or skip for a milder taste.

→ What can I serve as a dip?

Sour cream is classic, but you can also offer ranch dressing or a tangy yogurt-based sauce.

→ How can I make this vegetarian?

Leave out the bacon or replace it with plant-based alternatives for a vegetarian-friendly version.

→ Can leftovers be reheated?

Yes, reheat on a baking sheet at 350°F until warmed and crispy again, about 10 minutes.