Delicious Irish Pub Nacho Potatoes

Here are my Irish Pub Nacho Potatoes, with crispy seasoned potato rounds topped with melted cheddar jack cheese, crumbled bacon, green onions, and a dollop of sour cream.

These loaded potatoes are always a hit on game day at our house. I love making them because they disappear so fast, and everyone asks for them again and again. Way better than regular nachos, if you ask me!

What Kind of Potatoes Should I Use?

Russet potatoes are really your best bet for this recipe because they get nice and crispy on the outside while staying fluffy inside. If you can’t find russets, Yukon golds will work in a pinch, though they’ll give you a creamier texture and won’t crisp up quite as much. Try to pick potatoes that are all roughly the same size so they cook evenly – nobody wants some pieces burnt while others are still undercooked. And don’t worry about peeling them, the skin adds great texture and holds everything together when you’re loading on all those toppings.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Russet potatoes: You can use Yukon gold potatoes instead, though they’ll be a bit creamier and less crispy. Red potatoes work too, but keep the skins on for better texture since they’re thinner.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely and add some smoked paprika to the seasoning mix for that smoky flavor.
• Cheddar jack cheese: Any melting cheese works here – try sharp cheddar, pepper jack for extra kick, or even a Mexican blend. Just avoid pre-shredded if possible, as freshly grated melts better.
• Cajun seasoning: Don’t have cajun seasoning? Mix together paprika, garlic powder, and a pinch of cayenne pepper. You can also use Old Bay seasoning for a different flavor profile.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. Plain yogurt works too, though it’s a bit thinner.
• Green onions: Regular diced onions or chives can step in here, though green onions really do add that fresh, mild onion flavor that makes these special.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato nachos is cutting your potato slices too thick, which leaves you with undercooked centers – aim for a consistent 1/4 inch thickness so they crisp up evenly and cook through in the allotted time.

Another common error is overcrowding the baking pan, which causes the potatoes to steam instead of getting crispy, so make sure they’re in a single layer with a little space between each slice (use two pans if needed).

Don’t skip flipping the potatoes halfway through baking, as this ensures both sides get golden and crispy rather than one side staying pale and soft.

When broiling at the end, keep a close eye on the cheese because it can go from perfectly melted to burnt in seconds – stay near the oven and pull it out as soon as you see bubbling and light browning.

What to Serve With Irish Pub Nacho Potatoes?

These loaded potatoes are pretty filling on their own, but they pair really well with a cold beer and some simple sides to round out the meal. A crisp coleslaw or a basic garden salad helps balance out the richness of all that cheese and bacon. If you’re feeding a crowd, consider setting out some extra toppings like jalapeños, diced tomatoes, or guacamole so everyone can customize their plate. These nacho potatoes also work great as a game day appetizer alongside chicken wings or sliders.

Storage Instructions

Store: Leftover Irish pub nacho potatoes can be stored in an airtight container in the fridge for up to 3 days. They’re best when the toppings and potatoes are stored together, though the potatoes might lose a bit of their crispiness. I usually save the sour cream on the side to add fresh when reheating.

Freeze: I don’t recommend freezing these once they’re fully assembled, since the sour cream and cheese don’t freeze well. However, you can freeze the seasoned roasted potatoes on their own for up to 2 months, then add fresh toppings when you’re ready to eat.

Reheat: Pop the leftovers in the oven at 350°F for about 10-15 minutes to warm them through and crisp up the potatoes a bit. You can also use an air fryer at 375°F for 5-7 minutes. Add a fresh dollop of sour cream and maybe some extra green onions to brighten things up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 55-65 g
• Fat: 105-120 g
• Carbohydrates: 110-130 g

Ingredients

For the potatoes:

• 4 russet potatoes (cut into 1/4-inch thick rounds)
• 3 tbsp olive oil (I use Bertolli extra virgin)
• 3/4 tsp onion powder
• 1/2 tsp thyme
• 3/4 tsp cajun seasoning (adds a nice smoky heat to the crust)
• 1/2 tsp garlic powder

For the toppings:

• 8 pieces bacon (cooked until crispy and crumbled)
• 5 green onions
• 2 cups cheddar jack cheese (I prefer Sargento for a better melt)
• 1/2 cup sour cream

Step 1: Prepare Mise en Place and Season Potatoes

• 4 russet potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 3/4 tsp onion powder
• 1/2 tsp thyme
• 3/4 tsp cajun seasoning
• 1/2 tsp garlic powder

Preheat your oven to 400°F and lightly grease a large baking sheet with a bit of olive oil.

While the oven heats, slice the russet potatoes into 1/4-inch thick rounds—I find using a mandoline makes this faster and more uniform, which ensures even cooking.

In a large bowl, whisk together the olive oil, onion powder, thyme, cajun seasoning, and garlic powder to create a seasoning oil.

Add the sliced potatoes to the bowl and toss thoroughly until every slice is evenly coated with the oil and spice mixture.

Step 2: Roast Potatoes Until Golden and Crispy

• seasoned potatoes from Step 1

Spread the seasoned potatoes in a single layer on your prepared baking sheet, trying to avoid overlapping pieces so they roast rather than steam.

Bake for 20 minutes, then flip each slice carefully to ensure the other side browns evenly.

Return to the oven and bake for another 15-20 minutes until the potatoes are golden-brown and crispy at the edges with tender centers.

The potatoes should have some color and texture—this is what gives them that nacho-like appeal.

Step 3: Prepare Toppings While Potatoes Cook

• 8 pieces bacon
• 5 green onions
• 2 cups cheddar jack cheese

While the potatoes are roasting in Step 2, cook the bacon until it’s crispy, then crumble it into bite-sized pieces.

Slice the green onions, separating the white and light green parts from the darker green tops—I like to keep them separate so I can use the tender whites as a cooked topping and save the more delicate greens for garnish at the end.

Have the cheddar jack cheese shredded and ready to go.

Step 4: Layer and Broil Until Cheese Melts

• roasted potatoes from Step 2
• crumbled bacon from Step 3
• white and light green green onions from Step 3
• cheddar jack cheese from Step 3

Once the roasted potatoes are done, switch your oven to the broil setting and transfer the potatoes to an oven-safe dish (a 9×13 inch baking dish works well, or a cast iron skillet is perfect).

Layer the potatoes with the cooked bacon crumbles, the white and light green parts of the green onions, and the shredded cheddar jack cheese in alternating layers, finishing with a layer of cheese on top.

Broil for 2-3 minutes, watching carefully, until the cheese is completely melted and bubbly.

Don’t walk away—broilers heat intensely and the cheese can go from perfect to burnt quickly!

Step 5: Garnish and Serve

• dark green onion tops reserved from Step 3
• 1/2 cup sour cream

Remove the nachos from the broiler and immediately top with the reserved dark green onion tops for a fresh finish and color contrast.

Serve hot with a dollop of sour cream on the side or drizzled over the top, allowing guests to add as much or as little as they like.

Delicious Irish Pub Nacho Potatoes

Delicious Delicious Irish Pub Nacho Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 servings

Calories 1750 kcal

Ingredients

  

For the potatoes

• 4 russet potatoes (cut into 1/4-inch thick rounds)
• 3 tbsp olive oil (I use Bertolli extra virgin)
• 3/4 tsp onion powder
• 1/2 tsp thyme
• 3/4 tsp cajun seasoning (adds a nice smoky heat to the crust)
• 1/2 tsp garlic powder

For the toppings

• 8 pieces bacon (cooked until crispy and crumbled)
• 5 green onions
• 2 cups cheddar jack cheese (I prefer Sargento for a better melt)
• 1/2 cup sour cream

Instructions

 

• Preheat your oven to 400°F and lightly grease a large baking sheet with a bit of olive oil. While the oven heats, slice the russet potatoes into 1/4-inch thick rounds—I find using a mandoline makes this faster and more uniform, which ensures even cooking. In a large bowl, whisk together the olive oil, onion powder, thyme, cajun seasoning, and garlic powder to create a seasoning oil. Add the sliced potatoes to the bowl and toss thoroughly until every slice is evenly coated with the oil and spice mixture.
• Spread the seasoned potatoes in a single layer on your prepared baking sheet, trying to avoid overlapping pieces so they roast rather than steam. Bake for 20 minutes, then flip each slice carefully to ensure the other side browns evenly. Return to the oven and bake for another 15-20 minutes until the potatoes are golden-brown and crispy at the edges with tender centers. The potatoes should have some color and texture—this is what gives them that nacho-like appeal.
• While the potatoes are roasting in Step 2, cook the bacon until it's crispy, then crumble it into bite-sized pieces. Slice the green onions, separating the white and light green parts from the darker green tops—I like to keep them separate so I can use the tender whites as a cooked topping and save the more delicate greens for garnish at the end. Have the cheddar jack cheese shredded and ready to go.
• Once the roasted potatoes are done, switch your oven to the broil setting and transfer the potatoes to an oven-safe dish (a 9x13 inch baking dish works well, or a cast iron skillet is perfect). Layer the potatoes with the cooked bacon crumbles, the white and light green parts of the green onions, and the shredded cheddar jack cheese in alternating layers, finishing with a layer of cheese on top. Broil for 2-3 minutes, watching carefully, until the cheese is completely melted and bubbly. Don't walk away—broilers heat intensely and the cheese can go from perfect to burnt quickly!
• Remove the nachos from the broiler and immediately top with the reserved dark green onion tops for a fresh finish and color contrast. Serve hot with a dollop of sour cream on the side or drizzled over the top, allowing guests to add as much or as little as they like.