Irish Nachos are fun and easy to make. Great when watching the big game with the fam or taking an amazing appetizer to a party. Made with thin-sliced potatoes are topped with cheese, bacon, and tomatoes and are always a hit!
What are Irish Nachos
Irish Nachos are made with all the same toppings that would go on regular nachos and are chock full of messy, cheesy, bacon-topped goodness! Grab a fork and dig in.
How to Make Irish Nachos
Making potato nachos is as easy as 1, 2, 3!
- Scrub, slice, and soak potatoes in a bowl of ice water.
- Drain and dry thoroughly on paper towels.
- Bake or fry (per recipe below).
To Assemble Irish Pub Style Potato Nachos
With the potatoes cooked and ready it’s time to start assembling these Irish nachos.
- Combine the cheese, bacon (or corned beef) and half of the green onions.
- Layer the potatoes on the bottom of a heavy skillet or a serving dish and top with half of the cheese mixture.
- Keep layering potatoes and cheese and then bake until the cheese is melted and bubbly.
Top potato nachos with sour cream, guacamole, and extra green onions and serve immediately.
- To store, keep covered in plastic wrap and store in the refrigerator until ready to serve.
- To reheat, pop them back in the oven at 350°F for about 20 minutes or in the microwave for about 5 minutes.
- To refresh, top with a fresh dollop of sour cream and some chopped tomatoes if you’d like.
Delicious Potato Appetizers
- Crispy Baked Potato Wedges
- Loaded Mashed Potato Egg Rolls
- Crispy Oven Baked Potato Skins
- Loaded Mashed Potato Cakes
- Loaded Mashed Potato Bombs
Disclaimer: I do realize that these are not “Irish”. However, many North American “Irish Pubs” serve up these awesome potato nachos.. which I’ve had and really love! Regardless of what you call them, potatoes with cheese and other toppings are delicious!!
- 5 large yellow skin potatoes scrubbed
- 2 cups cheddar cheese
- 1/2 cup bacon chopped (or corned beef if you prefer)
- 4 green onions sliced
- 1 tomato chopped and drained
- oil for frying or baking, both directions below
- sour cream & guacamole for serving
TO PREPARE POTATOES
- Slice potatoes 1/4″ thick and place in a bowl of cold water for 20 minutes. Drain very well and dry potatoes with paper towel.
- If baking preheat oven to 400°F. Toss potatoes with 1/4 cup olive oil. Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
- If frying, preheat oil to 375°F. Place potatoes into hot oil for about 7 minutes per batch or until lightly browned. Drain on paper towels.
- Preheat oven to 475°F.
- In a bowl, combine cheese, corned beef (or bacon) and half of the green onions. Layer half of the potatoes in an oven proof skillet or dish (a large pie plate works well). Top with half of the cheese.
- Repeat layers. Bake 15-20 minutes or until cheese is melted through.
- Remove from oven and top with remaining green onions, tomato, and jalapeno. Serve with guacamole and sour cream.