Irish Pub Nacho Potatoes
A delicious fusion of crispy potatoes, melted cheese, and smoky bacon, perfect for sharing at parties or game day.
Ingredients
Main Ingredients
- 4 pieces large russet potatoes Wash, peel, and slice into wedges.
- 2 cups shredded cheddar cheese Use freshly shredded cheese for best melt.
- 1 cup cooked and crumbled bacon Use pre-cooked bacon to save time.
- 1 cup sour cream Top with extra for an indulgent touch.
- 1 piece jalapeño Slice; omit for a milder dish.
- 1 cup green onions Chop for topping.
- to taste salt and pepper For seasoning.
- 2 tablespoons olive oil For tossing potatoes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the russet potatoes into wedges, making them about 1 inch thick for even cooking.
Baking Potatoes
- Toss the potato wedges in olive oil, salt, and pepper. Spread them on a baking sheet and bake for 30-35 minutes, flipping halfway, until golden and crispy.
Topping
- Once the potatoes are crispy, remove them from the oven and sprinkle the shredded cheese and crumbled bacon on top. Return to the oven for an additional 5-7 minutes, until the cheese is perfectly melted.
Assembling
- While the potatoes bake, slice the jalapeño and chop the green onions. This adds fresh color and flavor to your dish.
- Take the baked potatoes out of the oven. Top them with dollops of sour cream, jalapeño slices, and green onions.
Serving
- Serve right away while the cheese is warm and gooey. Be prepared for everyone to ask for seconds!
Notes
For extra flavor, add spices like smoked paprika or cumin before baking. Customize with favorite toppings like black olives or diced tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days.