Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8
This is my favourite appetizer! The ultimate comfort food with thinly sliced crispy tender Russet potatoes topped with cheddar cheese, crumbled bacon, green onions, and sour cream. One bite, and you’ll never leave this Irish Pub Potato Nachos alone until it’s gone!
With this amazing recipe, you’ll have a plate of crispy potatoes. No, they are not nachos but thinly sliced Russet potatoes! This never fails to impress everyone around the table. Freaking good, you’ll never get enough of this Irish Pub Potato Nachos!
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Ingredients
2 tbsp olive oil
4 Russet potatoes (washed, scrubbed, and dried)
1/3 tsp dried thyme
1/2 tsp onion powder
1/2 tsp Cajun seasoning
5 green onions, diced
6 pieces of cooked bacon OR a 3 ounces packet of pre-cooked bacon pieces
1/2 c. sour cream
2 c. shredded cheddar jack cheese
How to make Irish Pub Potato Nachos
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a large baking pan.
Step 2: Wash and scrub the potatoes. Pat them dry and slice them into about 1/4 inch thickness.
Step 3: To a large mixing bowl, add the slices of potatoes, olive oil, and spices. Toss to coat the potato slices well and arrange them into the prepared baking pan in a single layer. Place in the preheated oven and bake for about 20 minutes. Flip and continue to cook the potato slices for additional 20 minutes.
Step 4: Remove the potatoes from the oven and set the oven to broil. To a large oven-safe skillet or casserole pan, transfer the slices of potatoes into a single layer. Top them with shredded cheese, bacon, and green onions. Repeat the layers until you have used up all the potato slices.
Step 5: Return to the oven and broil for about 2 to 3 minutes or until the cheese has melted.
Step 6: When done, remove from the oven and serve the potato nachos with sour cream. Enjoy!
Nutrition Facts:
Serving: 8g | Calories: 507.8kcal | Carbohydrates: 16.9g | Protein: 13.4g | Fat: 44.6g | Saturated Fat: 16.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 6.1g | Cholesterol: 65.8mg | Sodium: 7771.7mg | Potassium: 470.9mg | Fiber: 2.2g | Sugar: 5.8g | Vitamin A: 880IU | Vitamin C: 21.2mg | Calcium: 262mg | Iron: 1mg
Ingredients
- 2 tbsp olive oil
- 4 Russet potatoes (washed, scrubbed, and dried)
- 1/3 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp Cajun seasoning
- 5 green onions, diced
- 6 pieces of cooked bacon OR a 3 ounces packet of pre-cooked bacon pieces
- 1/2 c. sour cream
- 2 c. shredded cheddar jack cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using a nonstick spray, grease a large baking pan.
Step 2: Wash and scrub the potatoes. Pat them dry and slice them into about 1/4 inch thickness.
Step 3: To a large mixing bowl, add the slices of potatoes, olive oil, and spices. Toss to coat the potato slices well and arrange them into the prepared baking pan in a single layer. Place in the preheated oven and bake for about 20 minutes. Flip and continue to cook the potato slices for additional 20 minutes.
Step 4: Remove the potatoes from the oven and set the oven to broil. To a large oven-safe skillet or casserole pan, transfer the slices of potatoes into a single layer. Top them with shredded cheese, bacon, and green onions. Repeat the layers until you have used up all the potato slices.
Step 5: Return to the oven and broil for about 2 to 3 minutes or until the cheese has melted.
Step 6: When done, remove from the oven and serve the potato nachos with sour cream. Enjoy!
