These Irish nachos are made with sliced yukon gold potatoes roasted until crispy, then layered with sharp Irish cheddar, crumbled bacon, green onions, and sour cream. They’re a naturally gluten-free appetizer that works for St. Patrick’s Day, game day, or any time you want pub-style nachos without the tortilla chips.
The potatoes get roasted at 425°F until they’re golden and crisp on the outside but still tender in the middle, then loaded with toppings and baked again until the cheese melts. The whole recipe takes about 55 minutes with only 10 minutes of hands-on prep. You can also swap the bacon for leftover slow cooker corned beef if you’re making these around St. Patrick’s Day.
Why You’ll Love this Recipe
Ingredient Notes
- Yellow Potatoes – I use yukon gold potatoes because they’re creamy on the inside and crisp up well in the oven. Red potatoes and russet potatoes also work. Cut them to about ¼-inch thickness so they’re sturdy enough to pick up without flopping over.
- Irish Cheddar – A sharp white Irish cheddar like Kerrygold Dubliner adds a nutty, sharp flavor that makes these taste like pub nachos. Any sharp cheddar works if you can’t find Irish cheddar. Shred it yourself from a block for the best melt since pre-shredded cheese has anti-caking agents.
- Bacon – Cook the bacon before assembling. You can pan-fry it in a skillet or bake it on a foil-lined sheet pan at 400°F for 15-20 minutes. Leftover slow cooker corned beef is a great swap if you’re making these around St. Patrick’s Day.
- Green onions – Added after baking so they stay fresh and bright. Chives work as a substitute.
Pat the Potatoes Dry Before Roasting
This is the step that makes or breaks the crispiness. Potatoes hold a lot of water, and if they go into the oven wet, they steam instead of roast. After slicing, spread the potato rounds on a clean kitchen towel and pat them completely dry on both sides before tossing with oil. This helps the oil stick to the surface and gives you golden, crispy edges instead of soft, pale slices.
Recipe FAQs
Yukon gold potatoes, red potatoes, and russet potatoes all work. Yellow and red potatoes hold their shape better and have a creamier texture. Russets get crispier but can be more fragile. You could also use waffle fries, tater tots, or sweet potato rounds for a different spin.
You can slice and roast the potatoes and cook the bacon up to a day ahead. Store them separately in the fridge. When you’re ready to serve, layer the potatoes and toppings on a pan and bake at 425°F for 8-10 minutes until the cheese melts. Don’t add sour cream and green onions until right before serving.
Expert Tips
Storage Instructions
Refrigerator: Store leftover nachos without the sour cream and green onions in an airtight container for up to 2 days. Reheat on a sheet pan in a 400°F oven for 8-10 minutes until the cheese re-melts and the potatoes crisp back up. The microwave works in a pinch but the potatoes won’t stay crispy.
Make ahead: Roast the potatoes and cook the bacon up to 1 day in advance. Store separately in the fridge. Assemble and bake with cheese when ready to serve.
Serving Suggestions
These Irish nachos work as an appetizer for a bigger spread or as a snack on their own. For a St. Patrick’s Day dinner, serve them alongside cabbage bacon fritters or gluten-free Irish soda bread with butter. For game day, they’re great next to burgers, wings, or a simple green salad to balance out the richness.
Irish Nachos (Loaded Potato Nachos)
Ingredients
- 1½ lbs yukon gold potatoes - about 4-5 medium potatoes, sliced ¼-inch thick
- 1 tablespoon avocado oil - or other high-heat oil
- ¼ teaspoon kosher salt
- 1½ cups Irish cheddar cheese - shredded from a block, divided
- 4 slices thick-cut bacon - cooked and crumbled
- 2 tablespoons green onion - thinly sliced
- ¼ cup sour cream
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Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- Slice potatoes to an even ¼-inch thickness. Pat completely dry on both sides with a clean kitchen towel.
- Add potatoes to a large bowl and toss with avocado oil until evenly coated. Spread in a single layer on the baking sheet with space between each slice. Sprinkle with salt.
- Roast at 425℉ for 20 minutes. Flip each potato slice and roast for another 15-20 minutes, until golden brown and crispy on the edges.
- Transfer half the roasted potatoes to an oven-safe dish or cast iron skillet. Top with half the cheese and half the crumbled bacon. Add the remaining potatoes, then the rest of the cheese and bacon.
- Return to the oven and bake for 5-10 minutes, until the cheese is fully melted and bubbly.
- Top with sour cream and sliced green onions. Serve immediately.
Notes
- Potatoes – Yukon Gold, red, or russet potatoes all work. Cut to ¼-inch thickness for the best balance of crispy and tender. Pat dry before tossing with oil so they roast instead of steam.
- Cheese – Sharp Irish cheddar like Kerrygold Dubliner gives the most authentic flavor. Any sharp cheddar works. Shred from a block for better melting since pre-shredded has anti-caking agents.
- Gluten-free – This recipe is naturally gluten-free. Double check the label on your bacon since some brands use flavorings or coatings that could contain gluten.
