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Irish Pub Potato Nachos are the perfect St. Patrick’s Day food or tailgating appetizer. Thinly sliced Russet potatoes baked to crispy tender perfection and then topped with cheddar cheese, crumbled bacon, green onions and sour cream… ultimate comfort food!
If you are lucky enough to have a local Irish Pub, don’t go just for the Guinness.. grab an order of their delicious potato nachos too!
Irish pub nachos are loaded up just like regular nachos but instead of tortilla chips, they use crispy fried potato slices! Um… yes please!
Before anyone cyber yells at me, these are not technically “Irish” fare but a lot of pubs sell them as such and they are delicious so I don’t even care what their ethnicity is… Irish Pub Potato Nachos are A-MA-ZING!
Potatoes topped with cheese, bacon, green onions and sour cream will never be wrong in my book.
WHY THESE IRISH PUB POTATO NACHOS ARE NECESSARY IN YOUR LIFE!
Comfort food 101: You need thinly sliced russet potatoes tossed in seasonings, baked to crispy tender perfection and then topped with shredded cheddar cheese, crumbled bacon, green onions and sour cream. Basically you have a plate of Crispy Potato Skins turned nachos and if that is wrong, I don’t want to be right!
To make these Irish Nachos, you will need:
- Large Russet potatoes
- Olive oil
- Onion powder
- Dried thyme
- Cajun Seasoning
- Shredded cheddar jack cheese
- Cooked bacon pieces
- Green Onions
- Sour Cream
HOW TO MAKE IRISH PUB POTATO NACHOS
Start by preheating your oven to 400 degrees and spray a large baking pan with non-stick spray. Wash, scrub and dry your potatoes and then slice your potatoes about 1/4 of an inch thick.
Add your potato slices to a large mixing bowl and add the olive oil and spices. Toss to combine before moving them to your baking pan and laying your potato slices in a single layer.
I usually use two 13×9 cookie sheets or one large jelly roll pan.
Bake your potatoes for 20 minutes, flip the slices over and then bake for antother 20 minutes.
Take your potatoes out of the oven and set your oven to Broil. Transfer your potato slices to a large oven safe skillet or casserole pan. Lay your potatoes in a single layer then top with shredded cheese, bacon and green onions.
Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes.
Once you have completely covered your potatoes, pop them back in the over for 2-3 minutes or until your cheese has melted.
Remove from the oven and serve with sour cream. Say a dirty word REAL LOUD so your husbands asks ‘WHAT?’ from the other room.
Tell him you burned the Irish Pub Potato Nachos. Tell him you are sorry. Then load your plate up with cheesy nacho deliciousness and sneak upstairs to watch college football alone and you wont even have to share 🙂
Was that too specific? … like I’ve actually done that before?….
PRO TIPS FOR IRISH PUB POTATO NACHOS
- I love fresh out of the oven bacon as much as the next girl BUT I am also a huge fan of the pre-cooked bacon in the little pouches you normally find in the salad dressing aisle at your local supermarket. Right or wrong? … it works for me and saves a ton of time and mess cooking bacon.
- Pre-shredded cheese in a bag is a huge time-saver but trust me when I say shredding a block of cheese yourself lends better results. There are some brands that melt pretty ok but none compare with fresh shredded cheese you do yourself.
- I like to use cheddar jack for the extra melty, stretchy cheese but you can also top these Pub Nachos with sharp cheddar, monterey jack or even jalapeno jack would be amazing!
- If you are not a fan of Cajun seasoning (it’s a bit spicy!), leave it out and use 1/2 teaspoon of salt and pepper instead.
- Be sure to slice your potatoes a bit on the thicker side. You don’t want paper thin slices as they will get too crispy and you risk burning them.
IRISH PUB NACHO TOPPINGS AND TWISTS
- If you want to add more toppings, go for it! Try adding some sliced jalapenos, diced tomatoes and cilantro.
- These Irish Nachos could go fully loaded with some grilled chicken, carnitas, smoked pork, pico de gallo, corn salsa and black beans.
- How about twisting these nachos up with some blue cheese, red onions and balsalmic glaze?
MORE APPETIZERS YOU WILL LOVE
- Pepperoni Stromboli Ring
- Cheesy Bacon Jalapeno Dip
- Roasted Beet Hummus
- Blue Cheese Pull Apart Bread Recipe
- Bacon Jalapeno Cheese Ball
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Irish Pub Potato Nachos
Ingredients
- 4 Russet potatoes washed, scrubbed and dried
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/3 teaspoon dried thyme
- 1/2 teaspoon Cajun seasoning
- 6 pieces of cooked bacon OR a 3 oz. packet of pre-cooked bacon pieces
- 5 green onions, diced
- 2 cups shredded cheddar jack cheese
- 1/2 cup sour cream
Instructions
- Start by preheating your oven to 400 degrees and spray a large baking pan with non-stick spray.
- Wash, scrub and dry your potatoes and then slice your potatoes about 1/4 of an inch thick.
- Add your potato slices to a large mixing bowl and add the olive oil and spices. Toss to combine before moving them to your baking pan and laying your potato slices in a single layer. I usually use two 13x9 cookie sheets or one large jelly roll pan.
- Bake your potatoes for 20 minutes, flip the slices over and then bake for antother 20 minutes.
- Take your potatoes out of the oven and set your oven to Broil. Transfer your potatoe slices to a large oven safe skillet or casserole pan. Lay your potatoes in a single layer then top with shredded cheese, bacon and green onions. Add a second layer of potatoes and toppings and continue until you have used up all of your potatoes.
- Once you have completely covered your potatoes, pop them back in the over for 2-3 minutes or until your cheese has melted.
- Remove from the oven and serve with sour cream.
Notes
- I love fresh out of the oven bacon as much as the next girl BUT I am also a huge fan of the pre-cooked bacon in the little pouches you normally find in the salad dressing aisle at your local supermarket. Right or wrong? ... it works for me and saves a ton of time and mess cooking bacon.
- Pre-shredded cheese in a bag is a huge time-saver but trust me when I say shredding a block of cheese yourself lends better results. There are some brands that melt pretty ok but none compare with fresh shredded cheese you do yourself.
- I like to use cheddar jack for the extra melty, stretchy cheese but you can also top these Pub Nachos with sharp cheddar, monterey jack or even jalapeno jack would be amazing!
- If you are not a fan of Cajun seasoning (it's a bit spicy!), leave it out and use 1/2 teaspoon of salt and pepper instead.
- Be sure to slice your potatoes a bit on the thicker side. You don't want paper thin slices as they will get too crispy and you risk burning them.
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Update Notes: This post was originally published in October of 2014 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.
I just love how darn easy this is! And real foods every time! Thanks for the recipe!
Thanks Luda. We are just down to earth people who like easy to prepare foods that are true to us and we love sharing them with everyone.
Super easy and so delicious!!
They look soo good!! Such an awesome recipe for game days and entertaining!
Thank you Manju! It’s one of my family favorites and football cannot be on the TV if these are not on the table too. Lol!