This easy Irish Nachos recipe is a great twist on an all-time classic, perfect for St. Patrick’s Day or any time you are craving something crispy and cheesy. These are the best Irish Nachos around and are guaranteed to become your new favorite appetizer. Though I have been known to eat them as a meal all by themselves.

These nachos use potatoes instead of traditional corn chips. They are then loaded with your typical nacho toppings like cheese, bacon, jalapenos, and green onions; then served with a side of pico de gallo and sour cream. Complete nacho goodness!

Nachos are the ultimate fun, finger food, perfect for game days, family get-togethers or anytime you are feeding a hungry crowd. They are also a great snack for when the kids come home from school or as an appetizer at your next dinner party.

You can easily prep the potatoes ahead of time and then throw them back into the oven with the toppings once your guests arrive so they are hot and bubbling with cheesy goodness.

Looking for more crowd-pleasing recipes? Try this recipe for Instant Pot White Chicken Chili, Buckeye Cookies or this No-Bake Red Velvet Fudge.

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Looking for more Irish Food Recipes? Check out this post below!

Why You’ll Love This Recipe For Irish Nachos

Great twist of a classic!
Simple to prepare
Perfect for a crowd
Customizable – use your favorite nacho toppings
Make ahead of time option

Equipment Needed

Sharp knife
Cutting board
Baking sheet
Measuring cups and spoons
Cheese grater

Ingredients For Irish Nachos

6 small-medium russet potatoes, washed and thinly sliced
2 tablespoons olive oil
salt and pepper
1 cup sharp cheddar cheese, shredded
2.5 oz package of bacon pieces
2 green onions, diced
3 jalapeños, sliced
1/2 cup sour cream
1/2 cup pico de gallo

How to Make Irish Nachos

Preheat the oven to 450 degrees Fahrenheit.
Wash and dry the potatoes, then thinly slice them into rounds.

Add potatoes, olive oil, salt, and pepper to a bowl, and stir well to fully coat the potatoes.

Wash and slice the jalapenos.

Dice the green onions.

Grease a baking sheet, and arrange the potatoes in a single layer.
Bake for 15-18 minutes, or until tender.

Sprinkle the cheese and bacon bits all over the potatoes.

Place under the broiler for 2-3 minutes, until the cheese is bubbly.

Once the potatoes are done, top them with jalapenos and green onions.

Serve with pico de gallo and sour cream and your favorite nacho toppings.
Enjoy!

Variations

Sprinkle cooked ground beef or corned beef over the potato nachos.
Play around with different kinds of potatoes.
Add a can of black or pinto beans to the nachos.
Dab the potatoes with some chipotle in adobo sauce for added spice.
Use a variety of cheeses; sharp cheddar, Monterey Jack, or Colby Jack.
Make the nachos vegetarian and omit the bacon.
Throw on some diced olives to add a more salty flavor. Green or black will both work. Just make sure they are pitted.

Tips and Tricks

Dry the potatoes really well so they do not have any moisture.
To get the potatoes really thin use a food processor or a mandolin. You want the potatoes to be thin so they get nice and crisp in the oven. Too thick and the potatoes will be chewy.
Remove the seeds from the jalapenos to reduce the spice level. Just be careful not to burn yourself. Wear gloves or wash your hands really well after handling the seeds.
If you can’t find any pico de gallo you can use salsa; store-bought or homemade is fine too.
You can substitute Greek yogurt for sour cream if that’s all you have on hand.
No nachos dish is really complete without guacamole in my opinion to make sure to have some on the side ready to go. Or if you aren’t up for the task of making guacamole just dice the avocado and serve it with the other toppings.
For easier cleaning up, line the baking sheet with parchment paper.
If you are in a bind and don’t have much time to prepare the potatoes you can pick up a bag of frozen French fries and use them instead.

Irish Nachos Topping Ideas

sour cream
salsa
green onions
bacon bits
red onions
chili
jalapeño slices
ranch dressing
cooked ground beef
pickle relish
green chilis
banana peppers

It’s like I mentioned, just about anything makes a yummy topping for Irish nachos! Let me know what you try in the comments below.

FAQs

What are Irish nachos made of?

Irish nachos are made with potatoes instead of corn chips. They are still loaded with all the typical nachos toppings but potatoes are used as the base.

Why are they called Irish nachos?

These nachos are most likely named after the Irish Potato Famine from the mid 1800s.

What kind of potato is best to use to make Irish potatoes?

Any kind of potato will work but small, Russet potatoes are the best option, in my opinion.

Do I have to peel the potatoes to make these nachos?

No, you don’t have to peel the potatoes to make these Irish nachos. Unless your kids won’t eat them with the peels on.

How do you store leftovers of these nachos?

If you happen to have leftovers you can place them in an airtight container in the fridge for a few days and reheat them in the oven for a few minutes to crisp up the potatoes and melt the cheese. I do not recommend freezing leftover nachos.

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Looking for a fun and festive way to celebrate St. Patrick’s Day? The Irish know how to party, and you can too with my tips on how to have the perfect St. Patty’s Day celebration!