Irish Nachos
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Irish Nachos combine everything you love about regular nachos with thinly sliced Russet potatoes, making them way more filling and hearty. Crispy potato slices get loaded with melted cheddar jack cheese, smoky bacon, and fresh green onions, plus Cajun seasoning for a kick. Each bite is crunchy, cheesy, and packed with flavor that disappears fast.
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I make them for St. Patrick’s Day and game days because they’re easy to share and always disappear quickly. They’re also perfect for weeknight dinners when you want something more interesting than regular nachos. Leftovers stay fresh in the fridge for up to 3 days and reheat beautifully in the oven or air fryer, crisping right back up.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Irish Nachos with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how simple these Irish Nachos come together with basic ingredients and straightforward steps.
Preheat and Prep
Preheat the oven to 400°F and spray a baking pan with nonstick cooking spray or line two 9×13-inch rimmed baking sheets with parchment paper so the potatoes don’t stick.
Season the Potatoes
Arrange the sliced potatoes in a single layer on your prepared pan. I use a mandoline slicer to get even slices fast. Drizzle with olive oil and sprinkle evenly with onion powder, dried thyme, and Cajun seasoning. Make sure each slice gets coated for maximum flavor.
Bake Until Crispy
Bake for 20 minutes, then flip the potatoes and bake for another 20 minutes, until golden and crisp. Flipping halfway through gives you even browning on both sides.
Prepare for Broiling
Switch the oven to broil and transfer the potatoes to an oven-safe cast-iron skillet or casserole dish. This concentrates everything in one pan for easy serving.
Layer the Toppings
Layer the potatoes with shredded cheese and chopped bacon, repeating the layers until all ingredients are used. Building layers means every bite gets cheese and bacon.
Broil Until Bubbly
Broil for 2 to 3 minutes, just until the cheese is melted and bubbly. Watch closely so the cheese doesn’t burn.
Garnish and Serve
Remove from the oven and top with chopped green onions. Sprinkle a bit of salt and ground black pepper if you want. Serve warm with sour cream on the side, and enjoy!
If you’re bringing Irish Nachos to a potluck or party, pack the potatoes separately from the toppings in an airtight container. Transport the cheese, bacon, and green onions separately in a bento box-style container and assemble everything at your destination.
Bring the sour cream in a mason jar or a sealed container with an ice pack to keep it cold. This way, everything stays crispy, and the cheese melts just perfectly.
Ingredients
- 4 Russet potatoes washed, scrubbed, dried, and thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ⅓ teaspoon dried thyme
- ½ teaspoon Cajun seasoning
- 12 slices bacon cooked and chopped
- 5 green onions diced
- 2 cups shredded cheddar Jack cheese
- ½ cup sour cream
- Cooking spray
Video
Instructions
- Preheat the oven to 400°F (200°C). Spray a large baking pan with nonstick cooking spray or line two 9×13-inch rimmed baking sheets with parchment paper so the potatoes don't stick.Cooking spray
- Arrange the sliced potatoes in a single layer. Drizzle with olive oil and sprinkle evenly with onion powder, dried thyme, and Cajun seasoning.4 Russet potatoes, 2 tablespoons olive oil, ½ teaspoon onion powder, ⅓ teaspoon dried thyme, ½ teaspoon Cajun seasoning
- Bake for 20 minutes, then flip the potatoes and bake for another 20 minutes, until golden and crisp.
- Switch the oven to broil. Transfer the potatoes to an oven-safe skillet or casserole dish.
- Layer the potatoes with shredded cheese and chopped bacon. Repeat the layers until all ingredients are used.12 slices bacon, 2 cups shredded cheddar Jack cheese
- Broil for 2 to 3 minutes, just until the cheese is melted and bubbly.
- Remove from the oven and top with diced green onions. Serve warm with sour cream on the side.5 green onions, ½ cup sour cream
Notes
Nutrition
How to Store Leftovers
Store leftover Irish Nachos in an airtight container in the refrigerator for up to 3 days. The potatoes will soften a bit as they sit, but you can crisp them back up by reheating in the oven or air fryer. The microwave works in a pinch if you’re in a hurry.
For the sour cream, store it separately and add fresh green onions when you reheat. Irish Nachos don’t freeze well because the potatoes can get mushy when thawed, so they’re best enjoyed immediately or within a few days of making them.
What to Serve With Irish Nachos
They work great as an appetizer before burgers, grilled chicken, or steak for dinner. They’re hearty enough to be a main dish on their own if you serve them alongside a simple green salad or coleslaw.
For game day spreads, pair them with buffalo wings, tacos, sliders, or jalapeño poppers. The sour cream on the side doubles as a dip, but you can also add salsa, guacamole, Pico de Gallo, or hot sauce if you want more variety. Fresh fruit also pairs well for balance.
More Easy Recipes for You to Try at Home
Here are other easy appetizer recipes perfect for game day and parties.
