Irish nachos are a fun twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.
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.
What you’ll need to make Irish Nachos
- russet potatoes
- extra-virgin olive oil
- salt and pepper
- Mexican shredded cheese
How to make Irish Nachos
*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.
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. 😉
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.
- 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!
And if you make this recipe, share your snap on Instagram and tag @glutenfreehomestead. I always love seeing your photos.
More Recipes Like This
Gluten Free Classic Italian Lasagna (Step by step guide with lots of photos!)
Want to save this recipe? Pin it!
- 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 Mexican shredded cheese
- 1 package Applegate Sunday bacon cooked and cut up into pieces
- 2 scallions thinly sliced
- 1 teaspoon cilantro
- For dip:
- 4 ounces organic 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, 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.
- 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.
- How To Cook Bacon In The Oven - July 24, 2019
- Cheesy Cauliflower With Ham Casserole (Low-Carb) - May 21, 2019
- Pork Tenderloin Cordon Bleu - April 25, 2019
- Low-Carb Meatballs In Smoked Paprika Sauce - April 1, 2019
- How My Morning Routine Gives Me a Healthy Start to the Day - March 25, 2019