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Crispy Loaded Irish Nachos Recipe with Gooey Cheese Sauce and Bacon for the Perfect Snack

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A crispy potato base topped with a rich, gooey cheese sauce and smoky bacon, perfect for a quick, indulgent snack or crowd-pleasing appetizer.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds), thinly sliced
  • 2 tablespoons vegetable oil or canola oil
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup cottage cheese (small curd)
  • 1 cup whole milk (or 2% milk)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 3 green onions, thinly sliced
  • 1/2 cup sour cream (optional)
  • 1/4 cup sliced jalapeños (optional)

Instructions

  1. Prep the Potatoes (15 minutes): Wash and peel the russet potatoes. Using a mandoline or sharp knife, slice them thinly—about 1/8 inch thick. Rinse the slices under cold water to remove excess starch, then pat dry thoroughly with paper towels.
  2. Cook the Bacon (10 minutes): In a large skillet over medium heat, cook the bacon slices until crispy, about 7-9 minutes. Transfer to a paper towel-lined plate and crumble once cooled. Keep the bacon fat in the skillet for frying potatoes if desired; otherwise, discard or save for another use.
  3. Make the Cheese Sauce (15 minutes): In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes until it forms a smooth paste (roux). Gradually whisk in the milk, garlic powder, and smoked paprika. Cook, whisking frequently, until the mixture thickens, about 4-5 minutes. Remove from heat and stir in shredded cheddar and cottage cheese until smooth and creamy. Add more milk if sauce is too thick.
  4. Cook the Potato Slices (15-20 minutes): In the skillet (with or without bacon fat), heat oil over medium-high heat. Fry the potato slices in batches, avoiding overcrowding, until golden and crispy, about 3-4 minutes per side. Alternatively, toss slices with oil, salt, and pepper, and bake on a parchment-lined sheet at 425°F (220°C) for 20-25 minutes, flipping halfway.
  5. Assemble the Nachos (5 minutes): On an oven-safe platter or large plate, layer the crispy potatoes. Pour the warm cheese sauce generously over the top. Scatter crumbled bacon and sliced green onions evenly. Add sliced jalapeños if using.
  6. Final Touches (optional): For an extra melty finish, place the assembled nachos under the broiler for 2-3 minutes, watching closely to avoid burning. Remove and dollop with sour cream before serving.

Notes

Rinse and dry potato slices thoroughly to ensure crispiness. Avoid overcrowding the pan when frying to prevent soggy potatoes. Whisk cheese sauce slowly to avoid lumps. Baking is a lighter alternative to frying. For gluten-free, substitute flour with cornstarch or gluten-free flour. For dairy-free, use plant-based cheese and milk alternatives.

Nutrition

Keywords: Irish nachos, crispy potatoes, cheese sauce, bacon, snack recipe, comfort food, party appetizer

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