Looking for a crowd-pleasing snack? Try this mouthwatering Irish Nachos Pub-Style Potatoes recipe featuring crispy, seasoned potato slices drowned in cheese, bacon, and green onions. Easy to make, irresistible to taste!
This recipe has been updated with new photos, more helpful tips, and a video.
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, here’s a fun Irish twist on traditional nachos.
Inspired by the Irish fare of The Garryowen, one of our favorite Irish pubs in Gettysburg, Pennsylvania, this recipe captures the essence of authentic Irish pub-style nachos.
Our annual visits to The Garryowen have become a cherished tradition. 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.
If you’re seeking “Ceol, cainte, agus craic,” a visit to The Garryowen is a must when in Gettysburg.
An Appetizer that Leaves You Craving More
Their Irish Nachos appetizer, a culinary masterpiece, left us yearning for extra servings the first time we visited. Our four hungry children devoured the dish, prompting us to order an additional portion.
A Fun-Filled Cooking Adventure
Motivated by our love for The Garryowen’s Irish Nachos, we knew we had to make this dish at home. Engaging the help of our eager children, we set out on a fun-filled chopping adventure.
And we made an extra batch so there would be enough to satisfy everyone’s cravings.
Ready to make this family-friendly dish? Here’s everything you’ll need.
Ingredients
- Russet Potatoes: These potatoes, also known as Idaho potatoes, are the best choice for nachos/chips. Creamy, buttery Yukon gold, for example, are better for mashed potatoes and red potatoes have less starch and are better for boiling. Make ahead meal prep tip: you can prepare the sliced potatoes in advance and store them in water to prevent browning. Then, when you’re ready to serve, simply pat them dry, toss with oil, and proceed with the recipe.
- Extra-Virgin Olive Oil: The olive oil is used to coat the sliced potatoes before baking them in the oven. It helps to achieve a golden and slightly crispy texture while adding a subtle richness and flavor to the potatoes. You can also go with avocado oil or whichever oil you prefer.
- Salt & Pepper: These seasonings are used to enhance the taste of the potatoes. They add a savory element and help to bring out the natural flavors in the dish.
- Shredded Cheese (Cheddar, Colby, Mozzarella): This mixture is the best cheese for melting on Irish nachos providing a creamy and melty layer over the potatoes. The cheese adds richness and enhances the overall flavor of the dish.
- Bacon: Cooked bacon is cut into pieces and scattered over the layered potatoes. It adds a salty and smoky flavor, as well as a crispy texture, creating a delicious contrast to the soft potatoes and melted cheese. Here’s the no mess way to cook bacon in your oven.
- Scallions: Thinly sliced scallions are used as a garnish for the Irish nachos. They provide a fresh and slightly pungent flavor that complements the other ingredients.
- Cilantro: Cilantro is a herb that adds a touch of freshness and brightness to the dish. It has a slightly citrusy and herbaceous flavor, contributing to the overall taste profile of the nachos.
- Sour Cream: Sour cream serves as the base for a delicious dipping sauce for Irish nachos. It has a tangy and creamy taste that complements the richness of the nachos. It provides a cooling element to balance the flavors.
- Tomato: Diced tomatoes are mixed with the sour cream to create a chunky and flavorful dipping sauce. They add a hint of sweetness and acidity.
- Jalapeño Peppers (optional): Sliced jalapeño peppers can be added to the dip if you prefer a spicy kick. They bring heat and a slightly tangy flavor to the sauce, creating a zesty contrast to the creaminess of the sour cream and tomatoes.
Assembling and baking the nachos in a cast-iron skillet adds a rustic and authentic touch to the dish. It helps distribute heat evenly, resulting in a crispy texture and flavorful char on the potatoes.
How to make Irish nachos with a cast-iron skillet
*Free printable recipe card is available at the end of the post.
Begin by slicing up the potatoes. I use my mandoline slicer set at 1/8 inch.
Toss the potato slices with olive oil and bake in the oven until they turn golden and slightly crispy.
Depending on your oven, the exact time can vary, but it usually takes 15 minutes, turn over and bake another 15 – 20 minutes.
Then overlap the potatoes in an oven-safe cast-iron skillet. Next, season the potatoes with salt and pepper and cover with cheese and bacon.
Finally, bake for five minutes until the cheese is melted. Sprinkle with scallions and cilantro (for that touch of green!), and they’re ready.
Serve as a party appetizer, game day snack, or any special occasion snack. Also, it can be served as a side dish with burgers or as a meal by adding additional protein like grilled chicken or ground beef.
Be warned, though, that they can be very popular and go very fast so be sure to save some for yourself.
Pro tips and recipe notes
• If you don’t have an oven-safe cast-iron skillet, you can use another oven safe dish like a pie plate or casserole dish.
• You can go with a Mexican pre-grated cheese, but I recommend aged cheese that you grate yourself. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
• Serve with sour cream mixed with diced tomatoes for an especially delicious dipping sauce.
You could also customize your Irish nachos dip by sprinkling with diced jalapeño peppers if you want an extra spicy kick. You can also adjust the heat by removing the seeds and membranes from the jalapeños, as they contain most of the spiciness.
• This recipe is highly versatile, allowing for customization and personalization. You can experiment with different types of cheese, add your favorite toppings like diced onions, black olives, guacamole or salsa, or even modify the spice level to suit your taste preferences.
• Are there any substitutes for the scallions and cilantro? In place of scallions, chives provide a similar mild onion flavor. Finely chop chives and use them as a garnish for a touch of freshness and mild onion taste.
You can certainly go with parsley if you prefer it over the strong distinctive flavor of cilantro.
• Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat them without the cold dip in a 450℉ oven for about 10 minutes until the potatoes are warm and the cheese is melts.
Whether you’re hosting a party or simply looking for a delicious snack, this recipe is a winner. The combination of flavors, textures, and presentation makes it a crowd-pleaser that will leave your guests asking for more. It’s the perfect dish to impress your friends and family at gatherings or enjoy during a cozy night in.
Happy cooking! And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.
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Irish Nachos Pub Style Potatoes
Equipment
Ingredients
- 1 1/2 pounds russet potatoes wash with a vegetable brush, sliced 1/8 inch thick
- 2 tablespoons extra-virgin olive oil
- salt & pepper to taste
- 1 cup shredded cheese (cheddar, Colby, mozzarella)
- 1 package bacon cooked and cut up into pieces
- 2 scallions thinly sliced
- 1 teaspoon cilantro
- For dip:
- 4 ounces sour cream
- 1 tomato diced
- 1/2 cup jalapeño peppers sliced (optional)
Instructions
- 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, in a single layer 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.
- For dip: In a separate dish, stir diced tomatoes into the sour cream. Serve on the side as a dip.
Notes
Nutrition
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- Gluten Free Baked Ziti Recipe - November 17, 2022
- Dr. Ted Naiman’s P:E Potatoes Au Gratin - August 5, 2022
- Frozen Strawberry Protein Pops - July 28, 2022
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. 🍀
pool says
Wow this is really to good about the iris nachos gluten thanks sharing this article