Irish Pub Nachos
Who doesn’t love nachos? The perfect blend of crunchy chips, gooey cheese, and flavorful toppings are traditional and very delicious. But what if we told you there’s a unique twist to this classic dish that involves everyone’s favorite, the humble potato? My daughter saw a version of this recipe on instagram so we decide to give it a go! These Irish Pub Nachos are a twist on the classic nachos, with potatoes subbing in for the tortilla chips, and loaded up with all your favourite potato toppings.
Potatoes have been a staple in our diets for centuries, offering versatility and a mild, earthy flavor. They are the perfect canvas for creativity in the kitchen, and potato nachos are no exception. Potatoes are hearty and inexpensive making these nachos perfect for a snack or appetizer.
When you build the nachos you can pretty much top them with any traditional nacho toppings (cheese, sour cream, diced tomatoes, olives, jalapenos, salsa) OR you can go in a completely different direction. Sometimes we like to put bacon and cheese on our nachos, so you can also do that for potato nachos. They end up tasting more like a potato skin or loaded baked potato, but those are delicious too. However you top your nachos is completely up to you, traditional mexican flavors or not. If you love extra Mexican flare for your traditional nachos then I recommend serving them with my traditional Queso (mexican cheese dip).
Ingredients for Irish Pub Nachos
- 4-5 medium-sized potatoes (russet or Yukon gold work well)
- Olive oil
- Salt and pepper to taste
- 1 cup shredded cheese of choice
- cooked and chopped bacon
- Sliced green onions
- Sour cream
Ingredients For Potato Nachos
- Olive oil
- medium potatoes (russet or Yukon gold work well)
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- Sour cream and salsa for dipping
Potato Nachos
Ingredients
- 8 medium russet potatoes, washed and sliced to 1/4"
- 2 Tbsp olive oil
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp Onion salt
- 1 tsp Cayenne pepper (optional)
- 1½ cups freshly shredded montery jack cheese (or your favorite cheese shredded)
- 4 slices bacon, cooked crisp, chopped small (or bagged bacon bits)
- 2 med green onions, sliced green part only
- your favorite toppings optional – tomatoes, red onions, sour cream
Instructions
- Wash and slice the potatoes to ¼" thickness (use a mandolin if you have one)
- put the sliced potatoes in a bowl and toss with the olive oil and seasonings
- Place in a single layer on one or two (1 use 2) sheet trays that have been sprayed with. non stick spray
- Bake at 400℉ for 20 minutes then flip and bake for further 20 minutes
- Once they are baked, layer in an ovenproof dish or cast iron skillet, alternating cheese, bacon and green onions, then broil on hi for 5 minutes or until the cheese melts.
- Serve with sour cream, salsa or any other toppings you like
Notes
If you like nachos or Mexican food in general then try some of my other recipes with a Mexican twist. You can find them below.