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Irish Pub Potato Nachos
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4.6 from 5 votes

Irish Pub Potato Nachos

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 8
Calories: 507.8kcal

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

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.
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Nutrition

Serving: 8g | Calories: 507.8kcal | Carbohydrates: 16.9g | Protein: 13.4g | Fat: 44.6g | Saturated Fat: 16.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 6.1g | Cholesterol: 65.8mg | Sodium: 7771.7mg | Potassium: 470.9mg | Fiber: 2.2g | Sugar: 5.8g | Vitamin A: 880IU | Vitamin C: 21.2mg | Calcium: 262mg | Iron: 1mg