Irish Nachos (Irish Pub Potato Nachos)

This Irish Potato Nachos recipe is always a hit! Made with thin-sliced potatoes that are topped with cheese, bacon, pico de gallo and sour cream. Irish pub nachos are a perfect appetizer for any occasion!

I love putting fun twists on nachos. Take, for example, these Mediterranean Nachos with Hummus or my Buffalo Smashed Potatoes.

Today, I’m back with another nacho recipe for you – Irish Pub Nachos!

What are these all about?

Thin sliced potatoes, layered with loads of melty cheese and crispy bacon, then topped with your favorite nacho toppings. I piled mine up with jalapenos, cilantro, pico de gallo and sour cream.

I mean…

These are so good you guys!

I highly suggest trying them out at the first available opportunity.

How do you make Irish Potato Nachos?

  • Slice potatoes into 1/4 inch thick rounds. (A mandoline works best but you can also use a knife).
  • Soak in cold water for 20 minutes then pat dry.
  • Drizzle potatoes with olive oil and season with cajun seasoning and onion powder.
  • Bake in a 450-degree oven for 30 minutes, flipping halfway through.
  • Arrange potatoes in a large oven safe skillet or casserole dish.
  • Layer with toppings.
  • Return to oven for a few minutes until cheese is melted.
  • Garnish with green onions, cilantro and jalapenos and serve with sour cream and pico de gallo.

What is the best way to layer nachos?

  • I like to arrange half the potatoes in an overlapping pattern, then sprinkle on half the cheese and bacon. I then top with the remaining potatoes and cheese and bacon and bake until the cheese melts.

What toppings do you put on Irish Nachos?

You can load these up with all your favorite toppings! Here are some suggestions:

And, of course, we can’t forget the cheese!!!

I used my favorite Cabot Sharp Cheddar Cheese in this recipe. If you’d like to make your potato nachos a bit more spicy, try swapping out the sharp cheddar for Cabot Pepperjack Cheese or Cabot Habanero Cheddar Cheese. The habanero is my personal favorite for snacking! It’s got a good amount of heat to it if you love spicy things! 

Overhead closeup of potato nachos topped with sour cream and pico de gallo.

Easy Irish Nachos:

If you’d like to skip the step of slicing and soaking the potatoes, you can also swap in the following to make these Irish pub nachos even easier:

  • Waffle fries
  • Potato chips (kettle chips work great)
  • Thick cut french fries or steak fries
  • Tater tots
  • Make ahead: These potato nachos are best fresh out of the oven. If you’d like to get a head start on things, you can slice and store the potatoes in the refrigerator in a bowl of water up to 24 hours.
  • Storage: If you have any leftover Irish Nachos, they can be stored in the refrigerator up to 3 days. Reheat them in a 400-degree oven until warmed through, about 10-15 minutes.
Overhead closeup of potato nachos topped with sour cream and pico de gallo.

If you loved this Irish Nachos recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine pairings for nachos:

  • Prosecco or Cava
  • Sauvignon Blanc
  • Grencache

More party snacks:

Hand reaching for irish nacho in pan.

Irish Nachos

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Prep Time: 15 minutes
Cook Time: 35 minutes
Soaking time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 5 medium russet potatoes (about 2 pounds)
  • 3 Tablespoons olive oil
  • 1 teaspoon cajun seasoning
  • ½ teaspoon onion powder
  • Kosher salt and pepper (to taste)
  • 1 1/2 cups Cabot sharp cheddar cheese (shredded)
  • 5 slices bacon (cooked and crumbled)

Toppings:

  • Sour Cream
  • Pico de Gallo
  • Green Onions (sliced)
  • Cilantro (chopped)
  • Jalapenos (sliced)

Instructions

  • Slice potatoes into rounds about ¼-inch thick (a mandoline works best but you can also use a knife).
  • Place in a bowl filled with cold water and allow to soak for 20 minutes. Then drain the potatoes and arrange on a clean dish towel and pat dry.
  • Meanwhile, preheat your oven to 450 degrees and prepare the remaining toppings.
  • Spray a large baking sheet with cooking spray and arrange the potatoes in a single layer. Drizzle the potatoes with olive oil and sprinkle with cajun seasoning and onion powder.
  • Bake for 15 minutes. Flip potatoes, and continue baking for an additional 15 minutes, until golden and crispy.
  • Remove the potatoes from the baking sheet and transfer to a large oven safe skillet or casserole dish.
  • Arrange half the potatoes in a single layer then top with half the shredded cheese and bacon. Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes.
  • Once you have completely covered your potatoes, return them to the oven for 3-4minutes, until the cheese has melted.
  • Garnish with green onions, cilantro and jalapenos and serve with sour cream and pico de gallo.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Mandoline
Baking Sheet
Cast Iron Skillet

Nutrition

Calories: 394kcal | Carbohydrates: 33g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 306mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 2mg

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