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A close-up featured image of a hearty plate of Loaded Irish Nachos topped with melted cheese, crispy bacon, green onions, and a dollop of sour cream.

Ultimate Loaded Irish Nachos

Ultimate Loaded Irish Nachos are a hearty, crowd-pleasing dish that swaps tortilla chips for crispy, seasoned potato rounds. These are layered with sharp cheddar cheese, crispy bacon, and finished with fresh toppings like sour cream and scallions for a perfect blend of textures and flavors. It's the ultimate fork-friendly comfort food ideal for game day or any gathering.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Irish-American, Pub Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes about 3-4 large
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked paprika recommended
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 8 ounces sharp cheddar cheese, freshly grated
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup sour cream or Irish-style crème fraîche
  • 3-4 scallions, thinly sliced
  • 1 small jalapeño, thinly sliced optional
  • 1/4 cup chopped fresh parsley or chives
  • 1 cup cooked, seasoned ground beef or corned beef optional
  • 1/2 cup diced tomatoes, drained well optional
  • Pickled banana pepper rings optional
  • Ranch dressing or Guinness cheese sauce for drizzling optional

Equipment

  • Large bowl
  • Colander
  • Clean Kitchen Towels
  • Sharp knife or mandoline slicer
  • 2 large baking sheets
  • Parchment paper
  • Large oven-safe skillet or additional baking sheet for assembly

Method
 

  1. Preheat oven to 425°F (220°C). Slice the potatoes into 1/4-inch thick rounds, leaving skins on if desired.
  2. Soak the potato slices in a large bowl of cold water for 20-30 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel.
  3. In a large bowl, toss the dried potato rounds with oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
  4. Arrange potatoes in a single layer on two parchment-lined baking sheets. Roast for 20-25 minutes, then flip each slice and roast for another 15-20 minutes until golden brown and crispy.
  5. Reduce oven temperature to 400°F (200°C). In a large oven-safe skillet or on a parchment-lined baking sheet, create a single, slightly overlapping layer of half the crispy potato rounds.
  6. Sprinkle half the grated cheese over the first potato layer, followed by all the crumbled bacon. Top with the remaining potatoes and then the remaining cheese.
  7. Bake the assembled nachos for 5-8 minutes, or until the cheese is fully melted and bubbly.
  8. Remove from oven and immediately top with dollops of sour cream, sliced scallions, jalapeños (if using), fresh herbs, and any other optional cold toppings like diced tomatoes.

Notes

For the crispiest potatoes, the soaking step is essential. Always grate cheese from a block for the best melt. To prevent sogginess, add wet toppings like tomatoes only after baking. The recipe can be made heartier by adding a layer of seasoned ground beef or corned beef between the potato layers. Potato slices can be prepped and soaked a few hours ahead; keep them submerged in water in the refrigerator. Best served immediately, but leftovers can be re-crisped in a toaster oven.