Looking to switch up your nacho game? These Irish Nachos are a hearty, flavor-packed twist on the traditional version. Instead of tortilla chips, you’ll find crispy roasted potato slices topped with melty cheddar, savory bacon, and vibrant toppings like pico de gallo and green onions. Whether you’re serving them for game day, a casual gathering, or as a comfort food dinner, these nachos are guaranteed to disappear fast!
Irish nachos originated as a pub favorite, offering all the beloved toppings of classic nachos with a satisfying potato base. If you’ve tried our Loaded Baked Potato Skins or Sheet Pan Nachos, this recipe is your next crowd-pleasing obsession. Let’s dive in!
What Are Irish Nachos?
Irish Nachos are crispy potato rounds topped with cheese, bacon, and fresh toppings, baked to perfection and served hot. They take the best parts of loaded fries and nachos and combine them into one indulgent dish.
And don’t let the name fool you—there’s nothing particularly Irish about these nachos besides the potatoes, but that’s reason enough for us! As the saying goes, “the way to someone’s heart is through cheesy potatoes.”
Why You’ll Love These Irish Nachos
Crispy, Cheesy, and Satisfying: Roasted potato rounds make the perfect crunchy base for melted cheese and savory toppings.
Perfect for Sharing: Great for game days, parties, or a fun twist on dinner.
Totally Customizable: Add guac, jalapeños, or different cheeses to suit your taste.
If you loved our Potato Wedges with Garlic Aioli or Bacon Ranch Potato Skins, this recipe will become a fast favorite.
How to Make Irish Nachos
Quick Overview
These nachos are simple to make with only about 15 minutes of prep and 40 minutes of baking. Use a cast iron skillet for a rustic presentation or serve them on a large platter for easy sharing.
Ingredients
- 1.5 pounds russet potatoes (cleaned and sliced 1/4 inch thick)
- 2 tablespoons olive oil
- 1/2 teaspoon dried rosemary (crushed)
- 1/2 teaspoon dried thyme leaves (crushed)
- Sea salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 5 slices bacon, cooked and chopped
- 1/4 cup sour cream or Greek yogurt (plus more for serving)
- 1/4 cup pico de gallo (plus more for serving)
- 2 green onions, minced
- 1 tablespoon chopped cilantro leaves
Step-by-Step Instructions
- Prep the potatoes:
- Preheat your oven to 450°F.
- Wash and dry the potatoes, leaving the skins on. Slice into 1/4-inch rounds.
- Toss the potato slices in a bowl with olive oil, rosemary, thyme, salt, and black pepper.
- Bake the potatoes:
- Spread potato slices in a single layer on a greased baking sheet.
- Bake for 20 minutes, then flip and bake another 20 minutes until golden and crispy.
- Layer and bake again:
- Transfer baked potato slices to a flat-sided cast iron skillet or oven-safe dish, slightly overlapping them.
- Sprinkle with shredded cheddar and chopped bacon.
- Return to the oven for 3–4 minutes, until the cheese is melted and bubbly.
- Add toppings and serve:
- Remove from oven and top with green onions and cilantro.
- Add dollops of Greek yogurt or sour cream and pico de gallo.
- Serve immediately with extra salsa, sour cream, or guacamole on the side.
What to Serve With Irish Nachos
These nachos are satisfying on their own but go great with:
- A fresh green salad or coleslaw
- A chilled pint of beer or cider
- Dips like guacamole, queso, or spicy ranch
They also make a great starter for a pub-style dinner with sliders or wings.
Top Tips for Perfect Irish Nachos
- Use thick potatoes: Russets work best and hold their shape well when roasted.
- Get them crispy: Make sure the slices are in a single layer when baking and flip halfway through.
- Layer well: Overlap slightly so each bite has a mix of cheese, bacon, and toppings.
- Add toppings right before serving: Keeps everything fresh and vibrant.
Storing and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven at 375°F for about 10 minutes to crisp up the potatoes again. Avoid the microwave to prevent sogginess.
For make-ahead: Prep and roast the potatoes, then assemble and bake just before serving.
FAQs
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes make a great alternative with a slightly sweet twist.
What other cheeses work well?
Pepper Jack, mozzarella, or a Mexican cheese blend all melt beautifully and add variety.
Are these gluten-free?
Yes, just ensure your bacon and other toppings are gluten-free.
Conclusion
Irish Nachos are a crispy, cheesy, and utterly delicious twist on a classic snack. With roasted potatoes as the base and customizable toppings galore, they’re perfect for parties or weeknight indulgence. Make a batch and watch them disappear—they’re the ultimate comfort food!
Ingredients
- 1.5 pounds russet potatoes, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon dried rosemary (crushed)
- 1/2 teaspoon dried thyme leaves (crushed)
- Sea salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 5 slices bacon, cooked and chopped
- 1/4 cup sour cream or Greek yogurt (plus more for serving)
- 1/4 cup pico de gallo (plus more for serving)
- 2 green onions, minced
- 1 tablespoon chopped cilantro leaves
Instructions
- Preheat oven to 450°F. Wash and dry potatoes, then slice into 1/4-inch thick rounds.
- Toss potato slices with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a greased baking sheet.
- Bake for 20 minutes, flip, and bake for another 20 minutes until golden and crispy.
- Transfer roasted potatoes to a cast iron skillet or oven-safe dish, slightly overlapping. Top with shredded cheddar and bacon.
- Return to oven for 3–4 minutes, until cheese is melted and bubbly.
- Remove from oven and top with green onions, cilantro, sour cream or Greek yogurt, and pico de gallo.
- Serve immediately with extra sour cream, salsa, or guacamole on the side.
Notes
For a variation, use sweet potatoes or try different cheeses like Pepper Jack. Top with jalapeños or guacamole for added flavor.
Irish Nachos
Equipment
- Baking Sheet
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1.5 pounds russet potatoes, sliced 1/4 inch thick Cleaned and sliced
- 2 tablespoons olive oil
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme leaves, crushed
- Sea salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 5 slices bacon, cooked and chopped
- 1/4 cup sour cream or Greek yogurt Plus more for serving
- 1/4 cup pico de gallo Plus more for serving
- 2 green onions, minced
- 1 tablespoon chopped cilantro leaves
Instructions
- Preheat oven to 450°F. Wash and dry potatoes, then slice into 1/4-inch thick rounds.
- Toss potato slices with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a greased baking sheet.
- Bake for 20 minutes, flip, and bake for another 20 minutes until golden and crispy.
- Transfer roasted potatoes to a cast iron skillet or oven-safe dish, slightly overlapping. Top with shredded cheddar and bacon.
- Return to oven for 3–4 minutes, until cheese is melted and bubbly.
- Remove from oven and top with green onions, cilantro, sour cream or Greek yogurt, and pico de gallo.
- Serve immediately with extra sour cream, salsa, or guacamole on the side.