Irish Pub Potato Nachos are a fun twist on classic nachos, swapping out tortilla chips for crispy, golden potato slices. Topped with melty cheese, savory bacon bits, green onions, and a dollop of sour cream, this dish brings together all the best flavors and textures in one plate.
I love making these nachos when I want something comforting but a little different from the usual snacks. The potatoes have this wonderful crunch on the outside while staying soft inside, which makes every bite just right. Whenever I serve them, everyone ends up grabbing handfuls—it’s impossible to stop!
These potato nachos are perfect for sharing at a casual get-together or cozy night in. I usually pair them with a cold drink and good conversation, and they always bring a little extra cheer to the table. If you’re looking for a recipe that feels like a warm hug with a bit of a kick, this one’s definitely a winner.
Key Ingredients & Substitutions
Russet Potatoes: These are great for a crispy outside and soft inside. If you want a slightly different texture, Yukon Golds work well too—they’re creamier but still crisp nicely.
Cheddar and Blue Cheese: Sharp cheddar adds a punchy flavor, and blue cheese gives a tangy twist. If you prefer less strong cheese, try mozzarella or Monterey Jack instead.
Bacon: Crispy bacon adds great texture and flavor. For a vegetarian option, use smoked tempeh or crispy fried mushrooms.
Sour Cream & Green Onions: Sour cream adds creaminess while green onions bring freshness. You can swap sour cream for Greek yogurt if you want a lighter touch.
How Do You Get Perfectly Crispy Potato Wedges?
Getting the potato wedges crispy yet tender inside is key to this recipe. Here’s how I do it:
- Cut wedges evenly so they cook uniformly.
- Coat well with olive oil and seasonings—this helps with both flavor and crispness.
- Bake at a high heat (425°F/220°C) so the edges brown nicely.
- Turn the wedges halfway through baking for even crisping.
- Don’t overcrowd the baking sheet; space lets the potatoes get crispy instead of steaming.
Using a cast iron skillet to finish with the cheese helps keep everything warm and bubbling for a delicious finish.
Equipment You’ll Need
- Baking sheet – I like it because it gives the potatoes plenty of space to crisp up evenly.
- Mixing bowl – makes tossing the wedges with oil and seasonings easy and mess-free.
- Cast iron skillet or oven-safe dish – helps melt the cheese and keeps the nachos hot and bubbly when serving.
- Oven – essential for baking and melting the cheese to perfection.
- Cooking strip or tongs – handy for turning the wedges halfway through baking.
- Sharp knife – make even cuts for consistent cooking and easy eating.
- Paper towels – to drain cooked bacon for easily crumbling and less mess.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or pepper jack for a milder or spicier flavor.
- Add sautéed mushrooms or caramelized onions on top for extra richness.
- Try spicy jalapeños or a drizzle of hot sauce for some heat.
- Use turkey bacon or vegetarian bacon to make it vegetarian or lower in fat.
Irish Pub Potato Nachos
Ingredients You’ll Need:
For the Potato Wedges:
- 4 large russet potatoes, washed and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon garlic powder
For the Toppings:
- 1 cup sharp cheddar cheese, shredded
- ½ cup blue cheese crumbles
- 6 slices bacon, cooked until crispy and crumbled
- ½ cup sour cream
- 2-3 green onions, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30-35 minutes for baking and melting the cheese. So in total, expect about 40-45 minutes to have these tasty potato nachos ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the potato wedges with olive oil, salt, black pepper, smoked paprika (if using), and garlic powder. Make sure the wedges are evenly coated with the seasonings.
2. Bake the Potato Wedges:
Spread the seasoned potato wedges out in a single layer on a baking sheet. Bake them for 25-30 minutes, turning once halfway through, until they are golden brown and crispy on the edges.
3. Add Cheese and Finish Baking:
Once the potatoes are cooked, transfer them to a cast iron skillet or any oven-safe dish. Sprinkle the shredded cheddar cheese and blue cheese crumbles evenly over the potatoes. Return to the oven for 5-7 minutes until the cheese melts and is bubbly.
4. Add the Toppings and Serve:
Take the dish out of the oven and top with crispy bacon bits, dollops of sour cream, and chopped green onions. Serve immediately while warm and enjoy your Irish Pub Potato Nachos!
Can I Use Frozen Potato Wedges for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture before tossing with oil and seasonings. This helps keep them crispy when baked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to help keep the potatoes crisp.
Can I Make This Recipe Vegetarian?
Absolutely! Simply omit the bacon or substitute it with vegetarian bacon or crispy sautéed mushrooms for extra flavor and texture.
What’s a Good Substitute for Blue Cheese?
If you’re not a blue cheese fan, you can swap it for feta or extra sharp cheddar. Both add great flavor but with less tang and intensity.