There’s something undeniably comforting about a plate of loaded nachos, but when you swap out the traditional tortilla chips for crispy potato slices, you’ve got a game-changing dish that’s hearty, satisfying, and bursting with Irish-inspired charm.
These Loaded Irish Pub Potato Nachos are a perfect appetizer for St. Patrick’s Day gatherings, game day, or any night you’re craving a cozy pub vibe at home. Topped with gooey cheese, savory bacon, and fresh garnishes, they’re as fun to make as they are to eat.
Helpful Tips
- Slice potatoes evenly: Use a mandolin or sharp knife to cut the potatoes into uniform slices about 1/4-inch thick. This ensures they cook evenly and get perfectly crispy. You want them to be crisp but strong enough to pick up without breaking.
- Choose the right potato: Russet potatoes are great for this recipe, you could also use Yukon gold potatoes.
- Layer wisely: For the best bite every time, layer the toppings in intervals—potatoes, cheese, bacon, and repeat—before finishing with fresh ingredients like scallions or sour cream.
Ready to dive in? Let’s turn simple spuds into the ultimate nacho experience!
Like this post? We’d love for you to save it to your Pinterest board to share with others! FOLLOW US on Pinterest, Instagram, Facebook for more great recipes! If you made it, post a pic on Instagram and hashtag it #savoredsips
Loaded Irish Pub Potatoes
Ingredients
- 3 medium russet potatoes
- 2 tablespoon cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 strips bacon
- 3/4 cup cheddar cheese shredded
- 3/4 cup Monterey jack cheese shredded
- 3 green onions chopped
- 1/4 cup sour cream
Instructions
- Preheat the oven to 400° F (200°C). Line a baking sheet with parchment paper.
- Wash the potatoes well and slice them in 1/4 inch rounds.
- Put them into a bowl and toss them with the cooking oil, salt, black pepper, onion and garlic powders. Lay them out on the baking sheet in a single layer.
- Bake them for 15 minutes, then flip them over and bake for another 15 minutes.
- When done, use a oven safe pan, casserole dish, or baking sheet greased or covered in parchment to finish off the potatoes.
- Stack half the potatoes in a single layer, then cover with half the cheese and bacon. Continue with the second layer.
- Place them back in the oven for 5-10 minutes until the cheese is melted.
- Top with green onions and sour cream, if desired.
Notes
- Use a mandolin or sharp knife to cut the potatoes into uniform slices about 1/4-inch thick. This ensures they cook evenly and get perfectly crispy. You want them to be crisp but strong enough to pick up without breaking.
- Russet potatoes are great for this recipe, you could also use Yukon gold potatoes.
- For the best bite every time, layer the toppings in intervals—potatoes, cheese, bacon, and repeat—before finishing with fresh ingredients like scallions or sour cream.
Nutrition
YOU MIGHT ALSO LIKE
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.