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!
Table of Contents
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?
Instead of traditional nachos that use tortilla chips, these potato nachos are made with 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.
Ingredient notes
- Russet Potatoes – You’ll want about 2 pounds of potatoes, about 5 medium potatoes.
- Olive Oil
- Cajun Seasoning – I like to make mine homemade. But you can also use store bought cajun seasoning.
- Onion Powder
- Salt & Pepper
- Sharp Cheddar Cheese – Or, swap in another favorite cheese like pepperjack, mozzarella or colby jack.
- Bacon – Making bacon in the air fryer has been a game changer for me!
How to make them
- 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.
How 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.
Topping ideas
You can load these up with all your favorite toppings! Here are some suggestions:
- Sauerkraut
- Sour Cream
- Green Onions
- Chives
- Pico de Gallo or Salsa
- Jalapenos or pickled jalapenos
- Tomato
And, of course, we can’t forget the cheese!!!
I used shredded cheddar cheese in this recipe. If you’d like to make your potato nachos a bit more spicy, try swapping in some pepper jack cheese.
Irish nachos with potato chips, fries, etc.
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:
- Potato chips (kettle chips work great)
- Waffle fries
- Thick cut french fries or steak fries
- Tater tots
How to make ahead + store
- 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 for up to 24 hours.
- Storage: If you have any leftover Irish Nachos, they can be stored in the refrigerator in an airtight container for up to 3 days. Reheat them in a 400-degree oven until warmed through, about 10-15 minutes.
Erin’s wine pairings
- Prosecco or Cava
- Grencache
More potato recipes
- More → 35+ BEST Potato Recipes
More party snacks
Did you try this potato nachos recipe?
If you loved these Irish potato nachos I would appreciate it so much if you would give this recipe 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.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Full Recipe
Irish Nachos
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 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.
Notes
- 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 for up to 24 hours.
- Storage: If you have any leftover Irish Nachos, they can be stored in the refrigerator in an airtight container for up to 3 days. Reheat them in a 400-degree oven until warmed through, about 10-15 minutes.
Nutrition
This post was originally published in 2021. It was updated in 2023 to add new content. The traditional Irish nachos recipe remains the same. Enjoy!
Leave a Reply