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Crispy Irish Nachos Skins Loaded with Bacon & Cheese

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A quick and easy recipe featuring thin, crispy potato slices topped with smoky bacon and melted sharp cheddar cheese, perfect for a comforting snack or casual entertaining.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed clean
  • 1/4 cup olive oil or vegetable oil
  • 6–8 slices bacon, cooked crisp and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2–3 stalks green onions, thinly sliced
  • 1/2 cup sour cream, for serving
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Wash and peel the russet potatoes. Using a mandoline or sharp knife, slice them into very thin rounds, about 1/8-inch (3 mm) thick. Soak the slices in cold water for 10 minutes to remove excess starch.
  2. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Toss the dry slices in a bowl with olive oil, salt, black pepper, smoked paprika, and garlic powder until evenly coated.
  3. In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Transfer to paper towels to drain, then chop into bite-sized pieces.
  4. Heat a generous layer of oil (about 1/4 inch) in a large skillet over medium-high heat. Fry the potato slices in batches, avoiding overcrowding, for about 2-3 minutes per side or until golden and crispy. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
  5. Preheat your oven to 375°F (190°C). Arrange the crispy potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle the shredded cheddar evenly over the potatoes, then scatter chopped bacon on top.
  6. Place the baking sheet in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye so it doesn’t burn.
  7. Remove from the oven and sprinkle with sliced green onions. Serve immediately with dollops of sour cream on the side for dipping or spreading.

Notes

Soak potato slices in cold water to remove starch and prevent sogginess. Fry in batches to keep potatoes crispy. Bake just until cheese melts to maintain crispiness. For extra crispiness, broil 1-2 minutes after baking but watch closely. Avoid microwaving leftovers to prevent sogginess.

Nutrition

Keywords: Irish nachos, potato skins, bacon cheese, crispy potatoes, comfort food, snack recipe, easy appetizer

Find it online: https://magnetmeal.com/crispy-irish-nachos-skins-loaded-with-bacon-cheese-recipe-easy-and-perfect/