Irish Nachos

Irish Nachos are my go-to when I need a shareable appetizer that's way more interesting and filling than regular nachos. Thinly sliced russet potatoes are crispy and golden, topped with melted cheddar jack cheese, smoky bacon, and fresh green onions, while Cajun seasoning adds a kick and sour cream cools everything down. They're hearty, crowd-pleasing, and ideal for St. Patrick's Day, game day parties, and weeknight dinners. You can store them in the fridge for up to 3 days, and they reheat beautifully in the oven or air fryer.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Appetizer, Dinner Party, Main Course, Snack

Cuisine: Irish

Keyword: Irish Nachos

Servings:

Calories: 390kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

Instructions

Preheat the oven to 400°F (200°C). Spray a large baking pan with nonstick cooking spray or line two 9x13-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

Here are my best tips for perfect Irish Nachos every time:

Slice evenly: Cut the potatoes about ⅛ inch thick using a mandoline slicer so they bake at the same rate and get equally crispy.

Don't overcrowd the pan: Arrange the potato slices in a single layer with a bit of space between them so they roast instead of steam.

Flip halfway through: Turn each potato slice at the 20-minute mark to get golden, crispy edges on both sides.

Layer strategically: Alternate potato slices with cheese and bacon so every layer gets loaded instead of piling everything on top.

Watch the broiler: Cheese goes from melted to burnt fast under the broiler, so stay close and pull them out as soon as the cheese bubbles.

Store properly: Store the nachos and sour cream separately in the fridge for up to 3 days. Reheat the nachos in the oven or air fryer to bring back their crispness. Do not freeze.

Nutrition