Irish Nachos with Potato Slices (Printable)

Golden potato slices topped with melted cheddar, crispy bacon, and fresh toppings make this hearty appetizer perfect for sharing.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and thinly sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Toppings

05 - 1 1/2 cups shredded cheddar cheese
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 1/4 cup sliced green onions
09 - 1/4 cup diced tomatoes
10 - 1/4 cup pickled jalapeños (optional)
11 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Bake the potatoes for 25–30 minutes, flipping once halfway, until golden and crispy.
04 - Transfer the baked potato slices to an oven-safe platter or leave them on the sheet. Top evenly with shredded cheddar cheese and crumbled bacon.
05 - Return to the oven for 5–7 minutes, until the cheese is melted and bubbly.
06 - Remove from oven. Dollop with sour cream, then sprinkle with green onions, tomatoes, jalapeños, and parsley as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything you love about nachos but with infinitely satisfying crispy potato slices instead of chips
  • The perfect crowd-pleasing appetizer that disappears in minutes at every gathering
  • Endlessly customizable with whatever toppings you have lurking in your fridge
02 -
  • Overlapping potato slices creates steam, which leads to soggy spots instead of crispy chips
  • Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
  • Adding fresh toppings like tomatoes too early makes everything soggy, so save them for the very end
03 -
  • A mandoline makes perfectly even potato slices, but a sharp knife and patience work just fine
  • Let the potatoes cool for just 2 minutes after the first bake before adding cheese so they hold up better
  • For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes to remove excess starch

Go Back