Irish Nachos Recipe: Crispy Potato Nachos with Bacon & Cheese
This Irish Nachos recipe transforms thin-sliced potatoes into a delicious appetizer layered with melty cheese, crispy bacon, and topped with sour cream, pico de gallo, and jalapeños. Perfect for game day, parties, or any occasion!
Ingredients
For the Base:
- Russet potatoes about 2 pounds – Thinly sliced into rounds.
- Olive oil – Just a drizzle to help those spuds crisp up nicely.
- Cajun seasoning – Homemade or store-bought works like a charm.
- Onion powder – A little goes a long way.
- Salt and pepper – Because seasoning is key.
For the Toppings:
- Sharp cheddar cheese – Shredded for maximum meltability.
- Bacon – Crispy and crumbled because… bacon.
- Sour cream pico de gallo, green onions, cilantro, and jalapeños – The finishing touches that bring it all together.
Instructions
- Step 1: Prep Those Potatoes
- Start by slicing your russets into thin rounds. If you have a mandoline slicer, now’s the time to break it out. Otherwise, a sharp knife will do the trick. Once sliced, soak the potatoes in cold water for 20 minutes. This helps remove excess starch and ensures they bake up nice and crispy. After soaking, pat them dry with a clean towel.
- Step 2: Get Them Golden
- Preheat your oven to 450°F (hot and fast is the name of the game here). Arrange the potato slices on a baking sheet, drizzle with olive oil, and sprinkle with Cajun seasoning, onion powder, salt, and pepper. Bake for 15 minutes, flip, and bake for another 15 minutes until golden brown.
- Step 3: Build Your Nacho Mountain
- Once the potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Layer half the potatoes, followed by half the shredded cheese and bacon. Repeat with the remaining layers, then pop it back in the oven for 3-4 minutes until the cheese is gloriously melted.
- Step 4: Garnish and Serve
- Top your masterpiece with sour cream, pico de gallo, green onions, cilantro, and jalapeños. Serve hot and watch as your guests dig in faster than you can say “Sláinte!”
Notes
- Soaking the potato slices in cold water before baking helps remove excess starch, ensuring they become crispy.
- You can swap out toppings like corned beef, sauerkraut, or guacamole for variety.