Irish Nachos with Potato Slices (Print View)

Crispy potato slices loaded with melted cheese, bacon, and classic nacho toppings for a satisfying Irish-American appetizer.

# What You Need:

→ Potato Base

01 - 4 large russet potatoes, scrubbed and thinly sliced into rounds
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
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - Place potato slices in a large bowl. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss thoroughly until evenly coated.
03 - Arrange seasoned potato slices in a single layer on the prepared baking sheet, ensuring pieces do not overlap. Bake for 25 to 30 minutes, flipping halfway through cooking, until golden brown and crispy.
04 - Transfer baked potato slices to an oven-safe platter or keep on the baking sheet. Distribute shredded cheddar cheese and crumbled bacon evenly over the potatoes.
05 - Return to the oven and bake for an additional 5 to 7 minutes, until cheese is completely melted and bubbly.
06 - Remove from oven. Add dollops of sour cream across the top, then sprinkle with green onions, diced tomatoes, pickled jalapeños, and fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The potato base gives you that perfect crispy, creamy bite that tortilla chips just cant match
  • Its the ultimate comfort food mashup that feels like pub food but comes right from your oven
02 -
  • Dont overcrowd the baking sheet or your potatoes will steam instead of getting crispy
  • Let the potatoes cool for just a minute before adding cheese so it melts evenly
03 -
  • A mandoline makes uniformly thin potatoes, which ensures even cooking
  • Warm your sour cream slightly so it drapes over the hot potatoes instead of seizing up

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