By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
188 cal · 60 min
Irish Nachos
Recipe GLPR9f997d08b8f0a5
Crispy potato slices topped with seasoned bacon, melted sharp cheddar cheese, fresh scallions, jalapeño, and bright pico de gallo, finished with a dollop of creamy sour cream. A delicious twist on classic nachos using hearty Irish potatoes as the base.
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Ingredients
8 slices Bacon
1½ pounds Russet potatoes, peeled and sliced into 1/4-inch rounds
2 tablespoons Olive oil
Taco seasoning
8 ounces Sharp cheddar cheese, shredded
5 medium Scallions, sliced
1 small Jalapeño pepper, thinly sliced
½ cup Pico de gallo
½ cup Sour cream
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a skillet over medium-high heat, cook the bacon slices until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, then chop into bite-sized pieces once cooled.
Peel the russet potatoes and slice them into 1/4-inch-thick rounds. Pat dry with paper towels to remove excess moisture.
In a large bowl, toss the potato slices with olive oil and taco seasoning until all pieces are evenly coated.
Arrange the seasoned potato slices in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until golden and cooked through.
Remove the baking sheet from the oven. Immediately sprinkle the shredded cheddar cheese evenly over the warm potato slices, then return to the oven for 2 to 3 minutes until the cheese is melted.
Top the cheese-covered potatoes with the chopped bacon, sliced scallions, and jalapeño slices.
Spoon the pico de gallo over the top and finish with dollops of sour cream. Serve immediately while hot.
Comments
This is a straightforward crowd-pleaser using ingredients available at any Charlotte grocer—russets, bacon, cheddar, and jalapeños are standard fare at Harris Teeter, Food Lion, Walmart, and ALDI. The stated 60 minutes is honest if you factor in baking the potato slices at 400°F for 20–25 minutes, frying bacon, and assembly. At roughly $12–14 for ten servings, the cost runs $1.20–1.40 per serving, driven by bacon and cheese; a solid value for a party appetizer. The real limitation is that this is decidedly a same-night dish—reheated nachos turn soggy and lose their appeal—so plan it for occasions when you'll serve it fresh and within a couple of hours of plating.
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