This easy Irish Nachos recipe makes a great appetizer for St. Patrick's Day. Crispy, homemade potato fries are topped with bacon, cheese, sour cream, pico de gallo, green onions, and cilantro. Delicious!
Why You'll Love This Recipe
We love these Irish Nachos and will make a meal out of them! Perfectly seasoned, thinly sliced potatoes are first roasted in the oven, then topped with all those mouth-watering goodies! These delicious pub-style nachos deserve to be served on any day of the year, for any occasion. So pile them up and eat them up!
Why This Recipe Works
Whether you're looking for a party appetizer or a meal, this recipe for Irish Nachos is for you! The toppings are totally versatile so either follow this recipe or use your own favorite nacho toppings. This recipe is reminiscent of my favorite way to eat a loaded baked potato.
What Goes Into This Irish Nachos Recipe
scroll down to the printable recipe card for complete details
Potatoes - I like to use russet potatoes for this recipe and leave the skin on. However, wash and dry the potatoes first as they're probably a little dirty.
Olive oil, rosemary, thyme, salt, and pepper - Toss the sliced potatoes with the olive oil and seasonings before roasting them in the oven.
Shredded cheddar cheese - mild or sharp (I like sharp cheese for this recipe).
Bacon - for easy prep, cook the bacon in the oven according to the package directions.
Sour cream, pico de gallo, green onions, and cilantro - or use your own favorite nacho toppings.
How to Make This Irish Nachos Recipe
(1) Preheat oven to 450F degrees. In a small bowl or ziptop bag, toss sliced potatoes in olive oil, rosemary, thyme, salt, and pepper. Mix well to thoroughly coat each potato slice.
(2) Place potatoes in a single layer on a baking sheet and bake for 20 minutes then flip and bake an additional 20 minutes. You may need to use two baking sheets to hold all the potatoes.
(3) Place roasted potatoes in a cast iron skillet in a round, overlapping pattern.
(4) Sprinkle the bacon and cheese on top and cook for 3-4 minutes until cheese is melted.
(5) Top with sour cream, pico de gallo, green onion, and cilantro.
(6) Add any additional toppings. Eat, share, love!
You can view my Google Web Story for instructions on how to make Irish Potato Nachos.
Frequently Asked Questions
They probably got their name simply because the recipe uses potatoes and not classic tortilla chips. They certainly did not originate in Ireland lol.
How about some grilled corn on the cob or fresh guacamole? You can also serve these nachos as a side dish with steak, chicken, or ribs.
That's up to the one making the nachos! This version, one single layer overlapping style, is easy enough for anyone to maneuver into their mouth :). One layer also makes it easier to ensure every slice of potato gets its fair share of toppings!
Store leftover in the refrigerator for no more than 3 days. Keep them in an airtight container. Eat them cold or reheat them in the microwave.
To ensure even and consistent potato slices, use a mandolin. I like this one from OXO - Good Grips. Plus, it's faster and safer than a kitchen knife.
For a stronger cheese flavor, use an extra sharp beer cheese like this one from Wisconsin Cheese Company - Beer Cheddar.
Want more meat? Add ½ pound of cooked corned beef on top of the nachos before baking!
More Delicious Recipes
- 1 baking sheet
- 1 mandolin or sharp knife
- measuring cup(s)
- measuring spoons
- 1.5 pounds Russet potatoes, skin on, sliced ¼ inch thick
- 2 tablespoons Olive oil
- ½ teaspoon Rosemary
- ½ teaspoon Thyme
- Salt and pepper to taste
- 1 cup Shredded cheddar cheese
- 5 slices Bacon, cooked & chopped
- ¼ cup Sour cream
- ¼ cup Pico de gallo
- 1 tablespoon Cilantro, chopped optional
- Green onions, chopped
- Preheat oven to 450F degrees and spray baking sheet with nonstick spray (or use parchment paper or a silpat sheet).
- Toss the sliced potatoes in a small bowl or ziptop bag with olive oil, rosemary, thyme, salt, and pepper to coat.
- Place the seasoned potatoes in a single layer on the prepared baking sheet and bake for 20 minutes then flip and bake an additional 20 minutes or until crispy and golden brown.
- Place the roasted potatoes in a cast-iron skillet in a round, overlapping pattern.
- Sprinkle the bacon and cheese on top of the potatoes and cook for 3-4 minutes until the cheese is melted. Garnish with sour cream, pico de gallo, green onion, and cilantro.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.