Here’s a fun and indulgent recipe for Irish Nachos—crispy potatoes loaded with cheese, bacon, and toppings. 🥔🧀🥓
🥘 Ingredients (serves 4)
- 4–5 medium russet potatoes, thinly sliced or cut into fries
- 1–2 cups shredded cheese (cheddar or your choice)
- 6 slices cooked bacon, crumbled
- 2–3 green onions, chopped
- Sour cream, for serving
- Salt and pepper, to taste
- Optional: jalapeños, diced tomatoes, or ranch dressing
🥄 Instructions
- Prepare potatoes
- Preheat oven to 425°F (220°C).
- Toss potato slices with a little olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer. Bake 20–25 minutes until crispy, flipping halfway through.
- Assemble nachos
- Spread baked potato slices on a large oven-safe dish.
- Sprinkle evenly with shredded cheese and crumbled bacon.
- Melt cheese
- Return to oven for 5–7 minutes, until cheese is melted and bubbly.
- Add toppings
- Remove from oven and sprinkle with green onions. Add any optional toppings.
- Serve with dollops of sour cream on top.
✨ Tips
- For extra crispiness, parboil potato slices for 3–4 minutes before baking.
- Sweet potatoes also work for a slightly different flavor.
- Can be made ahead of time: bake potatoes first, then add toppings and melt cheese right before serving.
If you want, I can give a skillet version of Irish Nachos that’s made entirely on the stovetop—super quick and perfect for a weeknight snack. Do you want me to do that?
