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Irish Nachos

Irish Nachos

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Servings 2 -4


  • 3-4 slices thick cut bacon reserving the bacon fat
  • 1 pound baby Yukon Gold potatoes
  • 1 cup shredded Kerrygold Aged Cheddar with Irish Whiskey
  • 3 strands fresh chives chopped


  • Line a rimmed cookie sheet with aluminum foil and lay out your bacon slices (it's not a bad idea to bake extra and save for future use, while you're at it).
  • Place cookie sheet in the oven, set the temperature to 400 degrees Fahrenheit, and bake for 20-25 minutes, or until bacon has reached desired crispness.
  • Remove bacon to paper towel lined plate to drain and set aside the bacon fat remaining in the cookie sheet.
  • Turn oven up to 450 degrees Fahrenheit.
  • Wash but do not peel the potatoes. Slice thinly on the long side and pat dry with paper towels.
  • Place sliced potatoes in a large bowl, add 2 Tablespoons of the reserved bacon fat, and toss the potatoes.
  • Spread potato slices out on a rimmed cookie sheet and bake for 20 minutes. Flip and bake for another 20 minutes or until they've reached desired crispness.
  • Crumble bacon while you're waiting (I prefer using my kitchen shears to snip it) and shred the cheese.
  • Place 1 layer of potato slices on an oven-safe plate, sprinkle 1/3 the cheese, 1/3 the bacon, then repeat. Do this til you have 3 layers. Sprinkle chopped chives over the top and place the plate in the still-hot (but now turned off) oven to melt the cheese.
  • Serve with a dollop of sour cream.