Crispy Potato Nachos with Bacon and Cheese
A fun twist on traditional nachos, this recipe uses crispy potato rounds instead of chips, topped with savory bacon, melted cheese, and zesty pickled onions.
- Prep10 min
- Cook35 min
- Total45 min
- DifficultyEasy
- Servings6
Forget the tortilla chips, these Irish nachos are a game-changer for your next party or casual get-together. Thinly sliced potatoes are baked until perfectly crisp, then loaded with classic nacho toppings like bacon and cheese.
This recipe offers a delightful crunch and savory flavor, making it an irresistible appetizer that's sure to be a crowd-pleaser. The quick-pickled onions add a bright, tangy contrast that cuts through the richness of the bacon and cheese.
Ingredients
Servings
For Serving
For Pickled Onions
Converted amounts are rounded.
Method
- Preheat your oven to 425°F.
- Wash the potatoes and dry them thoroughly. Slice them into 1/4-inch thick rounds. In a large bowl, combine the potato slices with olive oil, black pepper, and garlic powder. Toss until everything is evenly coated.
- Lightly spray two baking sheets with nonstick cooking spray. Arrange the seasoned potato slices in a single layer on each baking sheet. Bake for 20 minutes. Remove the baking sheets from the oven, flip each potato slice, and switch the positions of the pans. Return to the oven and continue baking until the potatoes are golden brown and crispy, about 10 to 15 minutes more.
- Remove the potatoes from the oven and sprinkle evenly with the kosher salt. Let them cool for about 5 minutes. On one of the baking sheets, arrange the potato rounds slightly overlapping. Sprinkle the crumbled bacon and shredded cheese over the potatoes. Return the pan to the oven for about 5 minutes, or until the cheese is fully melted and bubbly. Garnish with the quick-pickled onions (if using), sliced green onions, salsa, and a dollop of sour cream.
- To prepare the quick-pickled onions: In a microwave-safe bowl or measuring cup, combine the thinly sliced red onion, white vinegar, 1/2 cup of water, sugar, and 1/2 teaspoon of kosher salt. Microwave on high power for 3 minutes. Let the mixture cool for at least 15 minutes before serving.
💡 Tips
- For extra crispy potatoes, ensure they are sliced uniformly and not overcrowded on the baking sheets.
- If you don't have Yukon Gold potatoes, russets or other starchy potatoes will also work well.
Inspired by a recipe from The Pioneer Woman