Irish Nachos for Cinco de Mayo

Thursday, May 4, 2017

This week we welcome back guest blogger Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

In the land of chips covered with melty cheese, otherwise known as ‘nacho land,’ I just don’t think the boundaries are spread wide enough. We shouldn’t relegate ‘nachos’ to just be tortilla chips, cheddar cheese, pico de gallo, and sour cream. While that combination is delicious (and one of our favorite Friday night dinners—make it on a large sheet pan for a crowd), I wanted to move beyond the border.

And that’s exactly how we landed at ‘Irish nachos.’ I topped potatoes with my favorite Kerrygold cheese (Aged cheddar—I got through 2 packages a week, if you didn’t know!), plain Greek yogurt, bacon crumbles, and sliced green scallions. It is delicious. It tastes like my favorite twice-baked potato, but is even better because it’s not one million degrees when it comes out of the oven, forcing me to wait an unreasonable amount of time before consuming. I can eat Irish nachos right out of the oven, well, after only a few minutes of cooling time.

We have so many options with Irish nachos. The first way I made them, as you see pictured here, was to make my own potato chips. I used a mandolin to thinly slice my potatoes (about 1/4-inch), and then I roasted them on a very well-oiled sheet pan covered with foil, until they were starting to get crispy around the edges. Then, I let them cool before smothering them with toppings, because the ‘crisp-ing’ happens during cooling.

I highly recommend making these Irish nachos from-scratch, but I have to admit that I had another craving later that same week, but found myself without fresh potatoes. I always have tater tots in the freezer, however! This recipe is equally good on fresh potatoes, tater tots (cook them completely, according to package directions before assembling), and even frozen steak fries! (Again, cook the fries according to the package directions first) 

I feel so much better going into Cinco de Mayo weekend knowing that we can Irish-ify it, and have potato nachos with my favorite Kerrygold cheese. Don’t you?

Irish Nachos For Two

Irish Nachos for Cinco de Mayo
Prep:  20 minutes
Cook:  20 minutes

2 medium Russet potatoes

2 tablespoons olive oil

1 tablespoon Kerrygold salted butter, melted



4 slices bacon

3/4 cup grated Kerrygold Aged Cheddar

1/3 cup plain Greek yogurt

scallions, for serving (optional)


First, preheat the oven to 400.

Line a large baking sheet with non-stick foil, and spray it with cooking spray.

Wash and dry the potatoes, and using a mandolin or a sharp knife, cut them into very thin slices (about 1/4” each).

Place the potato slices in a bowl, and toss with the olive oil and melted butter. Sprinkle with salt and pepper.

Arrange the potato slices not touching on the sheet pan, and roast for 10 minutes.

Flip the potatoes, and roast for another 10 minutes, or until golden brown and starting to turn crispy. )An additional 5-8 minutes may be necessary if you don’t have a super hot gas oven like me!)

Remove the potatoes from the sheet pan, and let them cool on a wire rack (this helps them crisp up).

Meanwhile, wrap the bacon in a few layers of paper towels, place on a plate, and microwave for 1 minute.

Flip the bacon and microwave another 30 seconds, or until almost crispy (it will crisp as it cools).

Crumble the bacon and set aside.

To assemble: layer the potato slices on one large plate (if sharing) or two smaller plates.

Top with grated cheese and bacon.

Microwave for just a few seconds to start melting the cheese.

Top with yogurt and scallions (if using), and then serve immediately.