Feastical

Forget the Chips, Grab a Fork: Welcome to Irish Nachos!

Hey friends, Beau here from Feastical! Let’s talk about a little piece of culinary genius that’s more than the sum of its delicious parts. We’re ditching the tortilla chips today for something heartier, crispier, and utterly soul-satisfying: Irish Nachos. Imagine all the best parts of loaded potato skins and classic nachos having a party in a cast-iron skillet. That’s exactly what we’re making.

This isn’t just bar food; it’s a centerpiece. It’s the hero of game day spreads, the star of casual Friday nights, and the answer to the eternal question, “What can I make that everyone will devour instantly?” We’re talking about golden, crispy potato rounds acting as the perfect edible plate for a waterfall of melted cheddar, smoky bacon bits, a confetti of fresh green onions, and a cool dollop of sour cream. It’s pub-style comfort, straight from your own oven.

The beauty of this recipe lies in its glorious simplicity and its incredible versatility. One skillet, a handful of humble ingredients, and about 45 minutes stand between you and a platter of pure, cheesy joy. Whether you’re feeding a hungry crowd or treating yourself to the ultimate solo indulgence, these Irish Nachos deliver every single time. So, tie on that apron, preheat that oven, and let’s turn some potatoes into a legendary snack. Trust me, your spatula is about to become very popular.

The Night That Inspired These Loaded Spuds

This recipe takes me right back to a chilly, laughter-filled night at a tiny, dimly-lit pub I used to frequent with my college buddies. We weren’t there for the pints (okay, maybe a few), but for the mountainous platter of “something cheesy and potato-y” the bartender would slide our way. It was their infamous “Irish Nachos,” a heaping, messy, glorious dish that became our ritual.

I’ll never forget the sound—the collective, satisfied sigh followed by the crunch of a dozen forks diving in. It was the ultimate sharing food, breaking down barriers and sparking conversations. We’d debate the merits of extra jalapeños, strategically nab the bacon-laden center pieces, and always, always fight over the last perfectly crisp potato wedge holding a mountain of melted cheese. That dish wasn’t just food; it was an experience, a warm, savory anchor for friendship and fun. Bringing that feeling home, into my own kitchen, and now to yours, is what Feastical is all about. It’s more than a recipe; it’s a memory you can eat.

Gathering Your Flavor Arsenal: What You’ll Need

Here’s your shopping list for potato perfection. I’ve added my chef-y two cents on each one because knowing your ingredients is the first step to kitchen confidence!

• 4 large russet potatoes: These are our MVP. Their high starch content gives us that fluffy interior and crisps up beautifully on the outside. Chef’s Insight: Give them a good scrub but leave the skin on! It adds texture, nutrients, and that rustic, hearty feel.
• 2 tablespoons olive oil: Our crispy-making magic potion. It helps the salt and pepper stick and conducts the oven’s heat perfectly. Substitution Tip: Avocado oil or melted bacon fat (yes, really!) work wonderfully here for an even deeper flavor.
• Salt and black pepper, to taste: Don’t be shy! Potatoes need seasoning. I use coarse kosher salt for the initial toss and maybe a little flaky salt at the end for sparkle.
• 1 ½ cups shredded cheddar cheese: The gooey, glorious glue. Chef’s Insight: For the love of all things melty, shred your own cheese from a block! Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting into that smooth, luscious river we crave.
• 6 slices bacon, cooked and crumbled: Smoky, salty, crunchy goodness. Pro Hack: Bake your bacon on a sheet pan at 400°F for about 15-20 minutes. It renders perfectly, stays flat, and makes clean-up a breeze.
• 1/4 cup sliced green onions: Our fresh, peppery pop of color and flavor. They cut through the richness beautifully.
• Sour cream, for topping: The cool, tangy finish that brings everything into harmony.
• Optional champions: Sliced jalapeños (pickled or fresh), diced tomatoes, chopped chives, a drizzle of ranch or BBQ sauce, or even some leftover pulled pork. This is your canvas!

Building Your Potato Masterpiece: Step-by-Step

Ready to create some magic? Follow these steps, and you’ll be a certified Irish Nacho hero in no time. I’ve sprinkled in my favorite kitchen hacks to ensure your success.

1. Preheat & Prep: Crank that oven to 425°F (220°C). This high heat is non-negotiable for maximum crispiness. While it warms up, line a large baking sheet with parchment paper. No sticking, easy cleanup – we love a good kitchen shortcut.
2. Potato Perfection: Scrub those spuds clean and slice them into 1/4-inch thick rounds. Consistency is key here so they cook evenly. Too thin, and they’ll burn; too thick, and they won’t get crisp. Toss them in a big bowl with the olive oil, a generous amount of salt, and plenty of black pepper. Get your hands in there and massage it all together—every surface should be lightly coated.
3. The Roast: Spread the potato rounds in a single layer on your prepared sheet. No overlapping! Crowding is the enemy of crispiness. Roast for 25-30 minutes, but here’s the crucial move: flip them halfway through with a spatula. You’re looking for golden-brown edges and a tender center. This step builds our flavor foundation.
4. Assembly Time: Now for the fun part! Grab a cast-iron skillet or an oven-safe serving dish. Arrange your crispy potato rounds in a slightly overlapping layer. Don’t just dump them—create a solid base. Sprinkle that beautiful, freshly-shredded cheddar cheese evenly over the top, making sure to get it into the nooks and crannies. Follow with your glorious bacon crumbles.
5. The Final Melt: Pop the whole skillet back into the oven for just 5 minutes, or until the cheese is fully melted, bubbly, and irresistible. Watch it closely—it happens fast!
6. Finishing Touches: Carefully remove your masterpiece from the oven (skillet handle = HOT!). Immediately shower it with the sliced green onions. Add big, generous dollops of sour cream and any other optional toppings you desire. The heat will slightly warm the sour cream, making it saucy and dreamy.

How to Serve These Bad Boys (For Maximum Impact)

Presentation is part of the fun! I love serving these right in the cast-iron skillet I baked them in—it keeps everything piping hot and looks incredibly inviting placed in the center of the table. Tuck a few extra forks around it and let everyone dig in communally. It’s an experience!

If you’re going for individual plates, use a sturdy spatula to lift out hearty portions, making sure each serving gets plenty of potatoes, that cheesy pull, and all the toppings. Pair it with a simple, crisp side salad to balance the richness, or go full comfort-food mode and serve alongside grilled sausages or burgers. And don’t forget the beverages: a cold lager, a crisp cider, or even a fizzy ginger beer are the perfect thirst-quenching companions to this savory, cheesy feast.

Make It Your Own: Delicious Twists & Swaps

The basic formula is foolproof, but the variations are endless. Here are a few of my favorite ways to mix it up:

• The “Shepherd’s Pie” Nachos: After the first roast, top the potatoes with a layer of cooked, seasoned ground lamb or beef, then the cheese. After melting, finish with a sprinkle of frozen peas that have been quickly blanched.
• Breakfast for Dinner: Swap cheddar for pepper jack. After the cheese melts, top with over-easy or fried eggs, letting the yolks become a natural sauce. Add a drizzle of hot sauce!
• Loaded Baked Potato Style: Use a mix of cheddar and Monterey Jack. Top with all the classic baked potato fixings: a dollop of sour cream, extra chives, real bacon bits, and even a sprinkle of crispy fried onions for crunch.
• Vegetarian Delight: Skip the bacon. Instead, sauté sliced mushrooms and bell peppers with a pinch of smoked paprika for that smoky depth. Use them as your hearty topping under the cheese.
• Sweet Potato Swap: For a slightly sweeter, nutrient-packed version, use sweet potatoes! Their cook time is similar. Pair with sharp white cheddar, black beans, corn, and a cilantro-lime crema.

Beau’s Brain Dump: Extra Thoughts & Stories

This recipe has evolved in my kitchen more times than I can count. The first time I made it, I definitely overcrowded the pan and ended up with steamed, sad potatoes. Lesson learned: patience and pan space are key! I’ve also learned that the type of potato matters. Russets are king for crispness, but Yukon Golds make a creamier, still-delicious version if that’s what you have on hand.

One of my favorite kitchen memories is making a triple batch of these for a big family football gathering. My nephew, who claimed to “only eat french fries,” tentatively tried one… and then proceeded to hover by the skillet for the rest of the game. That’s the power of a good, approachable recipe—it turns picky eaters into fans. Don’t be afraid to make it your own; that’s where the real cooking magic happens.

Your Questions, Answered: FAQ & Troubleshooting

Q: My potatoes didn’t get crispy. What went wrong?
A: The most common culprits are overcrowding the baking sheet (they steam instead of roast) or not having the oven hot enough. Ensure they’re in a single layer with space between them, and make sure your oven is fully preheated. Flipping halfway is also crucial!

Q: Can I make any part of this ahead of time?
A: Absolutely! You can slice the potatoes and keep them submerged in cold water in the fridge for a few hours before drying and roasting. You can also cook the bacon ahead. I don’t recommend fully assembling and baking ahead, as the potatoes will lose their crispness. Assemble and do the final melt just before serving.

Q: What other cheeses work well?
A: Cheddar is classic, but a Monterey Jack blend is super melty. Pepper Jack adds a kick. For something more decadent, try a mix of cheddar and a little Gruyère. The rule is: choose a cheese that melts well!

Q: Do I need a cast-iron skillet?
A: Nope! It’s great for presentation and heat retention, but any oven-safe baking dish or even a pizza pan will work perfectly for the assembly and final melt.

Irish Nachos with Crispy Potatoes, Bacon & Cheese : Pub-Style Comfort at Home

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• Author: BeauCollier

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Description

Move over tortilla chips—these Irish Nachos are here to steal the show. Crispy potato rounds serve as the base for melted cheddar, smoky bacon, green onions, and dollops of sour cream. Perfect for game day, casual dinners, or anytime you want indulgent, shareable comfort food.

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Ingredients

Scale 1x2x3x

Potatoes & Base:

• 4 large russet potatoes, scrubbed and sliced ¼-inch thick

• 2 Tbsp olive oil (or avocado oil/bacon fat)

• Salt & freshly ground black pepper, to taste

Toppings:

• 1½ cups shredded cheddar cheese (freshly shredded is best)

• 6 slices bacon, cooked and crumbled

• ¼ cup sliced green onions

• Sour cream, for serving

Optional Add-Ons:

• Sliced jalapeños, diced tomatoes, chopped chives

• Drizzle of ranch or BBQ sauce

• Leftover pulled pork, sautéed mushrooms, or bell peppers

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Instructions

1. Prep & Preheat

• Preheat oven to 425°F (220°C).

• Line a large baking sheet with parchment paper.

2. Roast Potatoes

• Toss sliced potatoes with olive oil, salt, and pepper.

• Spread in a single layer (no overlapping).

• Roast 25–30 minutes, flipping halfway, until golden and tender.

3. Assemble Skillet

• Arrange roasted potatoes in an oven-safe skillet or baking dish.

• Sprinkle evenly with cheddar cheese and bacon crumbles.

4. Melt & Finish

• Bake 5 minutes, or until cheese is melted and bubbly.

• Top with green onions and dollops of sour cream. Add optional toppings if desired.

5. Serve

• Serve straight from the skillet for communal fun or plate individually with a spatula.

Notes

Tips & Variations

• Crispy Potatoes: Avoid overcrowding the pan; flip halfway for even browning.

• Make Ahead: Slice potatoes and store in cold water in fridge; cook bacon in advance.

• Cheese Options: Monterey Jack, Pepper Jack, or cheddar + Gruyère mix.

• Skillet Swap: Any oven-safe dish works if you don’t have cast iron.

• Creative Twists:

  • Shepherd’s Pie Nachos: Add seasoned ground meat & peas before cheese.

  • Breakfast Version: Top with over-easy eggs and hot sauce.

  • Vegetarian: Sauté mushrooms & bell peppers in smoked paprika.

  • Sweet Potato Swap: Use sweet potatoes with sharp cheddar, black beans, and corn.

Nutritional Breakdown (Approximate, Per Serving)

Let’s keep it real—this is a treat, a celebration dish! Here’s a general idea of what’s in a serving (based on 4 servings, using the core ingredients and a dollop of sour cream):

• Calories: ~410
• Carbohydrates: 28g (Includes 3g of dietary fiber from those potato skins!)
• Fat: 28g
• Protein: 13g

Remember, these numbers are a guide. Using different cheeses, more or less bacon, or adding other toppings will change it. The beauty of cooking at home is you control the ingredients. You can lighten it up with a lighter cheese, turkey bacon, or Greek yogurt instead of sour cream. But sometimes, you just need the real, delicious deal—and that’s perfectly okay too.

Final Thoughts 

One Last Bite of Wisdom

At the end of the day, recipes like these Irish Nachos are about so much more than just following steps. They’re about creating a moment. It’s about the sound of sizzling potatoes in the oven, the smell of frying bacon, the laughter around the table as everyone reaches for “just one more” cheesy round.

This dish is forgiving, flexible, and fiercely delicious. It has saved me on busy nights, impressed last-minute guests, and become a requested staple in my home. I hope it finds the same happy place in yours. Now, go forth, roast those potatoes with confidence, and create your own delicious memories. Thanks for cooking with me today—until next time, keep it simple, soulful, and always satisfying.

Beau 🍴