Irish Nachos Recipe
The ultimate St. Patrick's Day snack! These hearty Irish Nachos swap chips for golden potatoes, loaded with Dubliner cheese, bacon, sour cream, and fresh salsa!
Ingredients
- 1 ½ pounds yellow potatoes, cleaned, and sliced ¼ inch thick (we buy Yukon Gold)
- 2 Tbsp olive oil
- 2 tsp kosher salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
Toppings:
- 1 ½ cups Dubliner cheese, shredded
- 6 slices bacon, cooked and crumbled
- ¼ cup sour cream or Greek yogurt, plus more for serving
- ¼ cup pico de gallo style salsa, plus more for serving
- 1 large jalapeno, seeded, diced for garnish
- 2 Tbsp chopped cilantro leaves, for garnish
Instructions
- Preheat the oven to 450 degrees F.
- In the meantime, wash and dry the potatoes, leaving the skin on.
- Slice the potatoes into ¼-inch rounds and place them in a large bowl.
- Drizzle olive oil and the seasonings over the potatoes. Stir to combine.
- Place the potatoes in a single layer on a parchment paper-lined baking sheet, making sure they don’t overlap. Use two baking sheets if necessary.
- Bake for 15 minutes, then flip the potatoes and bake for another 15-20 minutes, until golden and crispy.
- Once baked, transfer the potatoes to a baking dish, slightly overlapping the edges.
- Arrange half the potatoes in a single layer and 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.
- Return the assembled potatoes to the oven for 3-4 minutes, until the cheese has melted.
- Garnish the Irish nachos with chopped cilantro and jalapenos, and a big dollop of sour cream in the middle with pico de gallo, or a similar salsa.
- Serve and enjoy!
Notes
Sandy’s tips and variations:
- Storage: These Irish nachos are meant to be eaten immediately as the crispy potato slices will quickly soften from the moist toppings. Leftover fresh toppings should be stored in separate airtight containers in the fridge and used up within 1-2 days.
- Type of potato: Yellow potatoes are the best choice for Irish nachos because their waxy texture holds up during slicing and baking, creating sturdy, crispy chips. Russet potatoes are too starchy and dry (I use Yukon Gold), making them prone to breaking and turning crumbly instead of crisp.
- I use a mandolin: Use a tool like a mandolin to slice the potatoes into uniform ¼-inch thick rounds. Not only will the nachos look more presentable, the potatoes will also bake and crisp at an even rate in the oven.
- Irish nachos "with chips": If you want to skip making the potato base for these Irish nachos, feel free to use store-bought sturdy potato chips or tortilla chips instead - the kind that retain their structure under the weight of the toppings and can withstand some heat from the oven.
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- MAKE VEGAN: Ditch the cheese, sour cream, and bacon. Instead, opt for vegan-friendly cheese (or nutritional yeast), coconut cream or dairy-free yogurt, and add extra veggie toppings.
- TOPPINGS: Don’t be afraid to switch up the toppings to suit your own preferences. Use crispy prosciutto or chopped ham instead of bacon, add sliced or diced red bell peppers, shredded Parmesan, halved cherry tomatoes, and red onion as delicious alternatives.
Nutrition Facts
Calories: 388kcal, Carbohydrates: 28g, Protein: 14g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 58mg, Sodium: 1468mg, Potassium: 679mg, Fiber: 3g, Sugar: 3g, Vitamin A: 600IU, Vitamin C: 28mg, Calcium: 273mg, Iron: 1mg