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.
- 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
- 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)
- 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.
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