Happy St. Patrick’s Day! We celebrate this day with all our Irish friends and pray: “May your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.”
In honor of St. Patrick’s day, we’re revisiting a dish we made last summer: Irish Nachos. This is a fun Irish twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.
This dish was inspired by one of our favorite Irish pubs: The Garryowen in Gettysburg, Pennsylvania. We usually visit Gettysburg each year, and when we’re there, we can’t wait to dine at Garryowen. The pub has a separate gluten free menu and is very accommodating to any allergy concerns. There’s also live, traditional Irish music every first and third Sunday of the month. So if you’re looking for “Ceol, cainte, agus craic,” make sure to visit The Garryowen when in Gettysburg.
Their appetizer of Irish Nachos was superb. One serving wasn’t enough for our four hungry children, and we had to order more. We knew we had to try to make this dish at home. The kids helped chop up the potatoes, and we made an extra batch so there would be enough for everyone.
These Irish nachos are super easy to make. Just slice up the potatoes, toss with olive oil, and bake in the oven until golden and slightly crispy. Then overlap the potatoes in an oven-safe cast-iron skillet. Season the potatoes with salt and pepper and cover with cheese and bacon. Bake for five minutes until the cheese is melted. Sprinkle with scallions and cilantro (for that touch of green!), and they’re ready to serve.
These mouthwatering nachos make a great snack for a party or any special occasion. Be warned, though, that they can be very popular and go very fast so be sure to save some for yourself. 😉
Serve with sour cream mixed with diced tomatoes for an especially delicious dipping sauce. You could also sprinkle in diced jalapeño peppers if you want an extra spicy kick. Happiest of St. Paddy’s Days to you!
Have a happy and healthy week!
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And if you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.
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- 1½ pounds russet potatoes, wash with a vegetable brush, sliced ⅛ inch thick
- 2 tablespoons extra virgin olive oil
- salt & pepper to taste
- 1 cup Mexican shredded cheese
- 1 package Applegate Sunday bacon, cooked and cut up into pieces
- 2 scallions, thinly sliced
- 1 teaspoon cilantro
- 4 ounces organic sour cream
- 1 tomato, diced
- ½ cup jalapeño peppers, sliced (optional)
- Preheat oven to 450℉
- Toss potatoes with olive oil. Bake potato slices on a baking sheet for about 15 minutes, turn over and bake another 15 - 20 minutes until golden and slightly crisp.
- Next, overlap the potatoes in a cast-iron skillet that can be baked in the oven. Season potatoes with salt and pepper. Sprinkle with cheese and bacon. Bake for 5 minutes to melt cheese. Then sprinkle with scallions and cilantro.
- In a separate dish, stir diced tomatoes into the sour cream. Serve
on the side as a dip.
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Francene Stanley says
How great. I’d never thought of using potatoes this way. Your recipe makes it sound easy. I’ll definitely try this one.
Barbara says
Great! Hope you love it as much as we did.
Carol Cassara says
What a great idea! Especially for a party dish on the big day itself.
Barbara says
Thanks Carol, You’re so sweet.
Sophie Bowns says
They look gorgeous, and like Francene said, I wouldn’t normally bake potatoes this way!- Mmmm! 4*
Barbara says
It’s always fun to try something new. 🙂
Michelle | A Dish of Daily Life says
I’ve been meaning to try this for the longest time! We love potatoes and we love nachos. I was trying to convince my husband the other day that nachos could be dinner one night and he just wasn’t agreeing with me…he sees nachos as an appetizer not dinner, but I’m thinking if you load them up with healthy stuff, why not? It could be fun to change things up a little. I think he’d be more amenable to the potato version. Thanks for the yummy inspiration! Sending lots of foodie love your way!
Barbara says
Sounds good to me, Michelle. Load ’em up. I’d love to hear how he likes them. One thing though, one time I tried doubling the recipe in one pan and it didn’t cook as well. It’s best to make two seperate pans. 🙂
Sarah says
Why would you need any other kind of nachos when you can make these? Looks delicious!
Barbara says
You’re so right. Thanks, Sarah.
Marla says
Hi Barbara & Nicole,
Wow this looks delicious and sounds so healthy. Thanks for Real Food Fridays. Pinned & tweeted!
Barbara says
Thanks so much, Marla.
Tanya @ Mom's Small Victories says
Yum, I love potatoes and great idea to make them a base for nachos. I just got a big bag of potatoes, going to try these out. Thanks for sharing with Small Victories Sunday Linkup. Pinned to our linkup board.
Barbara says
Way to go. I can’t think of a better way to use all those potatoes. Thanks for pinning! 🙂
Kathryn Grace says
We’ve always loved potato skins, so I know we’ll nosh these with absolute relish. Gorgeous photos! Make me want to try to scrape one of those spud nachos right off the screen.
Barbara says
Oh thanks, Kathryn Grace. You’re awesome! 🙂
Danita says
Oh my goodness, yum! These look incredible! Pinning to try later! #SmallVictories
Barbara says
Thanks so much for your comment, Danita. All the best with your daughter’s wedding plans. It’s such an exciting time. 🙂
Anne says
These look amazing! Thanks for sharing on healthy living link party! I’m pinning and sharing!
Alana says
Pinned, but a recipe that I, as a follower of Weight Watchers would never dare. It it is so tempting, though!
Barbara says
I get that, Alana. I know that you’re a fan of a lot of my other recipes and I appreciate that you’ve shared this one on Pinterest.:)
Emily @ Recipes to Nourish says
Stopping by to let you know that I’ll be featuring this at Savoring Saturdays linky party later today. Have a great weekend!
Easy Peasy Life Matters says
This looks divine! So much deliciousness going on in one plate 🙂 Thanks so much for sharing on the Healthy Living Link Party! We hope to see you back tomorrow evening!
Speed Reading says
I love this recipe. I remember making this ages ago.
Barbara says
Thank you! You’re sweet. 🙂
Speed Reading says
Just a question. Would I be able to coconut oil instead or olive oil?
Barbara says
Sure. Give it a try and let me know how you like it. 🙂
Sancy Suraj says
These nachos look delicious. 1 hour total cooking time, that I can do!
Barbara says
Thank you. They’re a fun treat.
lunch ideas says
I know my kids will love these nachos! My son is gluten intolerant, so thanks for this!
Barbara says
Fantastic. Kids love this and I bet you will, too. Thanks for the stars! I appreciate that. 🙂
Memory Courses says
I tried making this yesterday for my family. They loved it. Thank you!
Barbara says
I’m so happy to hear this. Thanks. My family loves it too. 🙂
Cathy says
We tweaked the recipe to make it truly Irish. We used corned beef and Kerrygold Dubliner cheese. Our dip was a mix of sour cream and stoneground mustard. Yummo
Barbara says
Oh, corned beef sounds delicious. And Kerrygold Dubliner cheese! Yummo, indeed. Thanks for the stars and Happy St. Patrick’s day. 🍀