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Irish Nachos Pub Style Potatoes

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Irish nachos are a fun twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Irish Nachos

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.

Irish Nachos

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.

Traditional Irish Nachos | Game Day Recipe | Party Recipe | Appetizer | Gluten Free Recipe |

Instructions

*Free printable recipe card is available at the end of the post.

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.

finished dish with serving plates and napkins

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. 😉

finished dish

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 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!

More fun party recipes

Irish Nachos Topped With Corned Beef – You might also like this variation of Irish nachos topped with corned beef. Yum.

Keto Game Day Chili Dip – You’re going to love this game day chili dip. It looks like chili and tastes like chili, but it’s dip! Yum.

Stuffed Zucchini Boats – Easy, healthy stuffed zucchini boats are like pizza on zucchini.

Gluten Free Classic Italian Lasagna (Step by step guide with lots of photos!)

Cucumber Bites With 3 Amazing Toppings – These cucumber bites are a quick and easy appetizer that are ready in 10 minutes. They’re a cinch to make and so fun to eat.

Chicken Wings – I’ve included all my tips for you to make the best wings.

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Traditional Irish Nachos | Game Day Recipe | Party Recipe | Appetizer | Gluten Free Recipe |

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4.24 from 17 votes

Irish Nachos

Irish nachos are a fun twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.
Course Appetizer, Side Dish
Cuisine Irish
Keyword appetizer, bacon, cheese, game day, gluten free, Irish, potatoes, recipe, St. Patrick's Day
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 480kcal
Author Barbara Bianchi

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

  • 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.
GET THE FULL VIDEO TO SEE HOW TO MAKE IRISH NACHOS HERE 
 

Nutrition

Calories: 480kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.

Reader Interactions

Comments

  4. 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!

    Reply

    • 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. 🙂

      Reply

  8. Kathryn Grace says

    5 stars
    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.

    Reply

    • Barbara says

      Thanks so much for your comment, Danita. All the best with your daughter’s wedding plans. It’s such an exciting time. 🙂

      Reply

    • 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.:)

      Reply

      • Cathy says

        5 stars
        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

        Reply

        • Barbara says

          Oh, corned beef sounds delicious. And Kerrygold Dubliner cheese! Yummo, indeed. Thanks for the stars and Happy St. Patrick’s day. 🍀

          Reply

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