Oven Baked 4-Ingredient Irish Nachos

 

Oven Baked 4-Ingredient Irish Nachos

Prep Time: 15 minutes | Cook Time: 30 to 35 minutes | Total Time: 45 to 50 minutes
Servings: 6

This recipe takes the concept of nachos in a delicious new direction. Thinly sliced russet potatoes are baked until crispy and golden, then topped with sharp cheddar cheese, crumbled bacon, and fresh green onions. The result is a warm, satisfying dish that combines the best of loaded baked potatoes and classic nachos into one irresistible bite.

Ingredients

• 2 pounds russet potatoes, scrubbed and thinly sliced into ⅛ to ¼ inch rounds

• 8 ounces sharp cheddar cheese, shredded

• 6 slices thick-cut bacon, cooked crisp and crumbled

• 3 green onions, thinly sliced

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.

2. Slice the Potatoes: Scrub the potatoes well and pat them dry. Leave the skins on for added texture and flavor. Slice the potatoes into even rounds, approximately ⅛ to ¼ inch thick. Keeping the slices uniform in thickness ensures they cook evenly.

3. Arrange on Baking Sheet: Spread the potato slices in a single, slightly overlapping layer on the foil-lined baking sheet. Aim to cover most of the pan, but avoid stacking the slices too high, as this will cause them to steam rather than crisp.

4. Bake the Potatoes: Bake on the middle rack for 20 to 25 minutes, flipping the slices once halfway through. The potatoes are ready when the edges are golden brown and the centers are tender when pierced with a fork.

5. Prepare the Toppings: While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. Shred the cheddar cheese and slice the green onions.

6. Assemble: When the potatoes are tender and browned around the edges, remove the pan from the oven. Gently nudge the slices closer together to minimize gaps, creating a solid layer of potatoes that will serve as the base for the toppings. Sprinkle the shredded cheddar evenly over the hot potatoes, covering as many slices as possible. Scatter the crumbled bacon over the cheese.

7. Melt the Cheese: Return the pan to the oven and bake for an additional 5 to 8 minutes, just until the cheese is fully melted and bubbling and the bacon is sizzling.

8. Garnish and Serve: Remove from the oven and immediately sprinkle the sliced green onions over the top for freshness and color. Let the Irish nachos cool for a few minutes so the cheese can set slightly, then serve straight from the pan. Use a spatula to lift generous scoops of potatoes, cheese, and bacon into plates.