Description
Indulge in crispy potato rounds layered with gooey cheese and savory bacon, perfect for game day or a cozy night in.
Ingredients
Scale
- 2 pounds Russet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sliced green onions
- 1/2 cup sour cream
- Optional: sliced jalapeños or chopped chives for garnish
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper.
- Soak the sliced potatoes in cold water for about 30 minutes to remove excess starch. Once done, drain and pat them dry completely.
- Season the dried potato slices with olive oil, salt, and black pepper until they are evenly coated.
- Arrange the potato slices in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through until the potatoes are golden brown and crispy.
- Create a nacho layer by overlapping the baked potato slices.
- Add shredded cheddar cheese and crumbled bacon on top of the layered potatoes.
- Final bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
- Top your nachos with sour cream and sliced green onions.
- Enjoy immediately while they’re hot and crispy.
Notes
Feel free to experiment with different cheeses or toppings. For extra crispiness, let the potatoes cool a little before adding toppings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Irish nachos, potato nachos, comfort food, game day snacks, pub food