Irish Nachos are seasoned potato slices, baked until crispy, and loaded with cheese, bacon, jalapeno peppers, tomatoes, sour cream, and onions. It is a crunchy and addicting appetizer that is especially popular around St. Patrick’s Day, but is delicious to munch on any time of the year! You will not be able to stop eating them once you start, they are that good! I also have Pulled Pork Nachos you will love!
Ingredients & Substitutions
Potatoes: Russet potatoes are a popular choice for making Irish Nachos because they are starchy and have a thick skin that crisps up nicely when fried. Another good option is Yukon Gold potatoes. They are also starchy and have a buttery flavor that adds a nice depth of flavor to the dish. Buy a few extra potatoes to make my homemade potato chips, too.
Seasonings & Spices: Before baking the potato slices, season them with a mixture of kosher salt, paprika, garlic powder, and black pepper.
Cheese: I prefer sharp cheddar cheese for the bold flavor it adds to the nachos. Of course, you could use your favorite kind of cheese or experiment with different flavors.
Bacon: You can make the bacon ahead of time if preferred. Bake it in the oven on an aluminum foil-lined baking sheet at 415°F for 18-20 minutes. Once cooked and cooled, crumble it up to use on the nachos. It can be stored in an airtight container in the refrigerator for up to 4-5 days.
Toppings: Provide a variety of toppings to pile onto the potatoes. I love jalapeno peppers, tomatoes, sour cream, scallions, and green onions.
What are Irish Nachos?
Irish nachos are named because of the slices of potato used, instead of tortilla chips. (I cut the potatoes a bit thicker than you would for a potato chip – you do not want them quite as crispy as a standard potato chip.) They are said to have originated over 40 years ago at Gilligan’s Bar & Grill in Arlington, Texas, where they are still served. But, you don’t have to travel to Texas to enjoy the flavors; these are easy to make at home!
Can I Add Meat to the Nachos?
Definitely! If you want to add an extra boost of flavor and texture, add some protein to the nachos. Some of my favorites are:
- Corned Beef: This is not only a flavorful choice but perfect if serving the nachos to celebrate St. Patrick’s Day.
- Pulled Pork: Slow-cooked pulled pork adds a rich, smokey flavor to the nachos.
- Chicken: Use cooked shredded or diced chicken. Rotisserie chicken would also be delicious.
- Ground Beef: I would recommend adding some taco seasoning to the ground beef as you cook it before adding it to the nachos.
- Steak: Thinly sliced cooked steak like flank steak or sirloin can be added to the nachos for a hearty and meaty flavor.
Storing & Reheating Irish Nachos
If you have any leftover nachos (which I doubt you will), they can be stored in an airtight container in the refrigerator. They will last 3-4 days. To reheat them, you can do so in the oven, air fryer, or microwave. To reheat in the oven, preheat the oven to 350°F. Spread the leftover nachos in a single layer on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. To use the air fryer, reheat at 375°F for 3-5 minutes, or until the cheese is melted and the nachos are heated through. To microwave, place the leftover nachos in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Then, add all of the extra toppings and enjoy!
- 2-3 large russet potatoes, washed, sliced into ⅛-inch thick rounds (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups (226 g) shredded sharp cheddar cheese
- 8 slices thick-cut bacon, cooked and crumbled
- 1 large jalapeno pepper, seeded, diced for garnish
- 2 Roma tomatoes, diced for garnish
- ¼ cup sour cream, for garnish
- 1 medium shallot, diced for garnish
- 2 green onions, diced for garnish
- Preheat oven to 450°F* and line a baking sheet with parchment paper. (We used 2 baking sheets.)
- In a small bowl, combine the salt, paprika, garlic powder, and black pepper.
- In a large bowl add sliced potatoes, olive oil, and seasoning mixture. Toss to evenly coat.
- Place potatoes in a single layer on the baking sheets.
- Bake for 25 minutes. Then, flip the potatoes and bake for an additional 7-9 minutes, or until golden brown and crispy.
- Remove the potatoes from the oven. Sprinkle them with cheese and bacon. Return the potatoes to the oven for 3 to 4 minutes, or until the cheese is completely melted.
- Top with jalapeno, tomato, sour cream, shallots, and green onions.
- Season the potato rounds.
- Place the potatoes into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry at 360°F for 15 minutes, or until golden brown and crispy, flipping the potatoes every five minutes.
- Remove the potatoes from the air fryer and top with cheese and bacon.
- Line the basket of your air fryer with parchment paper.
- Again, working in batches, place the nachos back into the air fryer for 1-2 minutes, or until the cheese melts.
- Serve with your favorite toppings.
Did you make this recipe?
You can tag me at @iamhomesteader.
I went to an Irish- Mexican restaurant on a road trip several years ago when we were in GA and ordered their Irish nachos. They were pretty much like yours with corned beef instead of bacon. They were really tasty and a fun way to combine two quisines!