I know St. Patrick’s Day has come and gone, but I felt like I had to share this family recipe now rather than wait an entire year for it.
Irish nachos are just that amazing.
Seriously, it’s one of my favorite dishes. The cold avocados (not pictured here) mixing with the hot potatoes and bacon are just divine. If you want to amp up the flavors, you can throw in some rotisserie chicken from Costco a few green onions and – Mwah! – it’s a masterpiece worthy of that chef’s kiss.
Although the original recipe recommends cooking everything in a cast-iron skillet, you can put it all together in a casserole dish if that’s what you have on hand. No stress. No fuss. And it’s a great way to impress a large crowd.
I’d take Irish nachos over regular nachos any day of the year.
- 692 Grams Red-Skinned Potatoes (4 Potatoes)
- 40 Grams Extra-Virgin Olive Oil (3 Tablespoons)
- 6.5 Grams Garlic Powder (2 Teaspoons)
- 4.6 Grams Paprika (2 Teaspoons)
- 74 Grams Red Bell Pepper (1/2 Bell Pepper)
- 74 Grams Yellow Bell Pepper (1/2 Bell Pepper)
- 110 Grams Yellow Onion (1 Medium Onion)
- 1 Grams Coarse Sea Salt (To Taste)
- 40 Grams Bacon (5 Strips)
- 470 Grams Shredded Cheddar Cheese (2 Cups)
- 340 Grams Avocados – Hass (2 Avocados)
- 50 Grams Scallions – Thinly Sliced (1/2 Cup)
- 11334 Grams Pre-Cooked Rotisserie Chicken (2.5 Pounds)
- 56.5 Grams Green Onion (5 Onions)
- 615 Grams Tomatoes, Chopped (5 Tomatoes)
- Preheat Oven to 400° Fahrenheit (204° Celsius).
- Cut potatoes into 1/4-inch (0.63 cm) slices. Rinse potatoes in cold water to remove excess starch and drain. Arrange potatoes on a paper towel to dry.
- In a large Ziploc bag, combine potato slices with 2 tablespoons of the olive oil, garlic powder, and paprika. Seal bag and toss to combine.
- Remove potatoes from bag and arrange them, slightly overlapping one another, in a 11" x 13" casserole dish (or two 10-inch cast-iron skillets). Transfer to the oven to bake for 40 minutes. Potatoes will be golden brown and cooked through.
- While the potatoes bake, add remaining olive oil to a large skillet over medium heat. If you are adding chicken to the recipe, heat the chicken in the skillet first. Then add the onions and bell peppers once the chicken has fully heated. Cook everything together until onions are translucent. Season with salt and pepper and paprika and set aside.
- Add bacon to the skillet and reduce heat to medium. Cook bacon until crisp, golden brown. Transfer bacon to paper towel lined plate to cool, and then break the bacon into 1-inch pieces. Set aside.
- Once potatoes have finished, remove skillet from the oven, add chicken, peppers, and onions on top of the potatoes. Sprinkle with cheese. Transfer back to the oven for 5 minutes until the cheese melts.
- Remove skillet from oven and sprinkle bacon on top.
- Slice avocados lengthwise. Remove avocado pit (and save pit for carving if you wish). Remove avocado skin, and place avocado flesh in medium bowl. Mash avocado with scallions or green onions. Season with salt and pepper. Add the avocado garnish to the nachos.
- Top with sour cream and salsa and serve.
Did You Try It?
You don’t have to wait until next St. Patrick’s Day to make Irish nachos. In fact, this recipe tastes amazing year round.
I’d love to know if you tried it, and feel free to tell me about any additional toppings that would go great with this recipe. I know this recipe can easily get out of hand if you keep tossing in ingredients, so let me know how you balance things out. Share your recommendations in the comments below!