Irish Nachos Potato Slices (Printable View)

Golden potato slices loaded with melted cheddar, crispy bacon, and classic toppings for a satisfying Irish-American appetizer.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and thinly sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Toppings

05 - 1 1/2 cups shredded cheddar cheese
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 1/4 cup sliced green onions
09 - 1/4 cup diced tomatoes
10 - 1/4 cup pickled jalapeños
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Toss potato slices with olive oil, salt, and pepper in a mixing bowl until evenly coated.
03 - Arrange seasoned potato slices in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.
04 - Transfer the baked potato slices to an oven-safe platter or keep on the baking sheet. Top evenly with shredded cheddar cheese and crumbled bacon.
05 - Return to the oven for 5-7 minutes until the cheese is melted and bubbly.
06 - Remove from oven. Dollop with sour cream, then sprinkle with green onions, tomatoes, jalapeños, and parsley.
07 - Serve immediately while hot for best results.

# Expert Suggestions:

01 -
  • The crispy potato base holds up way better than tortilla chips under all those toppings
  • It's basically a loaded baked potato that you can share with a crowd
  • Perfect excuse to eat bacon and cheese for dinner and call it appetizer night
02 -
  • Slice your potatoes as evenly as possible, about 1/8 inch thick, so they all cook at the same rate
  • Don't overcrowd the baking sheet or the potatoes will steam instead of crisp up
  • If you have a mandoline, now's the time to use it for perfectly uniform slices
03 -
  • Pat your potato slices dry with a paper towel before tossing with oil, extra moisture equals less crispy
  • Let the baked potatoes cool for just a couple of minutes before adding cheese, so it doesn't slide right off
  • Use room temperature sour cream so it dollops smoothly instead of clumping

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