Irish Nachos

We’re in love with these easy, cheesy Irish Nachos!

Roasted russet potatoes are topped with a mountain of melted cheese and all your favorite nacho toppings for an out of this world appetizer you’ll want to make again and again!

Irish Nachos

One of the few things that can rival my love of veggies, is my love of cheese.

If it came down to choosing between 6-pack abs and a daily serving (or three) of cheese, I’d choose the cheese.

Hands-down. No question. End of story.

At this point I work out just so I can eat cheese. #noregrets

This is clearly the worst intro in the history of blogging. What else shall we talk about?

Well the recipe I’m about to share, for one, is absolutely delicious whether or not you actually top it with cheese!

It’s also something I’ve been making for years so believe me when I say that I’ve perfected these bad boys.

These sassy spuds are easy to make, easy to scarf, and oh so tasty.

Stick a fork in me, I’m done!

Better yet, stick a fork in these:

Irish Nachos Recipe

Irish Nachos

Irish Nachos

Irish Nachos

We're in love with these easy, cheesy Irish Nachos! Feel free to double, triple, or quadruple the recipe to feed a crowd!
5 from 10 votes
Course: Appetizer
Cuisine: Vegetarian
Keyword: Irish Nachos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons


  • 2 large russet potatoes
  • healthy spray oil (I love my avocado oil spray)
  • ¼ tsp paprika to taste
  • ¼ tsp garlic powder
  • salt and pepper to taste
  • 1/2-1 cup grated cheese (cheddar, pepper jack, or mexican blend)



  • Wash and peel your potatoes and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees.
  • Spray or rub with your favorite oil (olive, avocado, coconut, etc…) and sprinkle with paprika, garlic powder, salt, and pepper to taste.
  • Set your oven to BROIL on high.
  • Lay potato slices flat on a wire cooling rack or grilling rack and set atop a reflective baking sheet. This will allow both sides to cook evenly and prevent mushiness. I use this same tecnique for my mozz balls and squash fries too — it's foolproof!
  • Broil on high for 10-20 minutes. They’re done once they start to bubble and turn golden brown on the surface.
  • Pull from the oven, lay flat on foil or a baking sheet and pile on the cheese!
  • Flip your oven to 350°F and bake until the cheese is seductively melty. Then pile on the rest of your toppings and dig in!


T-Rex? Add some bacon, shredded chicken, or pulled pork and have at it!
Vegan? Skip the cheese or add some daiya instead. This dish is easily veganized and oh-so flavorful either way, especially when loaded to the brim with fresh salsa and guacamole. You can also make it with butternut squash!
Nutrition Facts below are estimated for the base recipe above using an online recipe nutrition calculator. Adjust as needed based on choice of toppings and enjoy!


Calories: 142kcal, Carbohydrates: 20g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 93mg, Potassium: 458mg, Fiber: 1g, Sugar: 1g, Vitamin A: 212IU, Vitamin C: 6mg, Calcium: 116mg, Iron: 1mg

This recipe can easily serve one, two, or an entire herd of hungry hungry hippos! Double, triple, or quadruple as needed!

Crispy Potatoes Wire Baking Rack Trick

so… how was it?

Orgasmic. I mean, obviously!

How could these not be insanely delicious?!

And before you start to shriek “But Jenn! The calories!!!!!” take a deep breath and calm the eff down. Living burns calories! So keep doing that, and you’ll be a-ok.  I promise.

Class dismissed. #thanksforcomingtomyTEDTALK

Sweet Potato Irish Nachos :: prepare to fall in love!

Craving sweet potatoes instead of plain ole russet potatoes? Get ready to Irish Nacho your face off! Sliced sweet potatoes are AMAZING here and make the most amazing Sweet Potato Irish Nachos.

Seriously. Do it!

hungry for more?

If you get a chance to try this easy cheesy Irish Nachos recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

  1. “”But Jenn! The calories!!!!!” take a deep breath and calm the eff down. Living burns calories! So keep doing that, and you’ll be a-ok. Class dismissed”—- I love it!!!! People are so obsessed with counting grams of this or that, just eat real food you make yourself and you’ll be fine 🙂 I have to try the cooling rack trick to get them to crisp up a little better!

  2. 5 stars
    I’m so glad you re-linked to this post! OMG, I am so making this for dinner tonight. Uh…after I go grocery shopping. You know, I just really love all your recipes. Thanks for sharing them. 🙂

    ps-I moved my blog (Blurb Column) to wordpress and renamed it. I’m now Casa Beebe but it’s still me doin’ my thang.

  3. that’s it. i’m officially moving you to my “blends” folder on reader so I will read you daily. why I’ve not done this yet is beyond me. you live in fitness, which i get to about once a week. you’re moving.

    PS I love you. ha.

  4. 5 stars
    I found this post because I am CRAVING some Irish Nachos, but holy snickerdoodles, this post cracked me up!!! Thanks for the orgasmic recipe… this will be tonights dinner 🙂

  5. I just texted my Hubby about this! He will love it! Thank you for the tip on baking the potatoes. You are a genius!

  6. Worst intro ever? Try BEST intro ever. I love me some cheese so this recipe is AMAZING! I can’t wait to make these as a side a dish with dinner!

  7. The title of the post caught my attention, then the crazy intro kept me reading…what a great snack.  I love potatoes (I am not ashamed to say it) and I LOVE this idea. 
    Keep the crazy coming Jenn.

  8. “Living burns calories!  So keep doing that, and you’ll be a-ok.” <- LOVE…it!
    What’s wrong with me? I haven’t had a cheese craving in FOREVER…until now that is! 😉 Have you ever tried these with sweet potatoes? Kinda like a little spin off of your savory sweet p’s? Mmm!

  9. 5 stars
    OMG I love Irish nachos!!! There’s a pub right down the street from my office and they serve a huuuuge plate of these bad boys. So yummy. I love how you sliced them though instead of having them diced…I’m sure they are much easier to eat that way. Thanks for sharing! I want a plate of them now 🙂

  10. Best sentence is Calm the eff down and breathe. LOL!

    I’ve said this to myself so many times lately, I’ve sworn off counting calories and calmed the eff down, it’s working, I’m down almost 25lbs!

    1. Obviously you can’t see me right now, but i’ll have you know i’m running around doing a happy dance for you right now! Go Jen go!!!!!!

  11. Living DOES burn calories! Brilliant. We need to remember to stop sweating these things sometimes.
    I never thought to cook taters on a rack like that. Snazzy idea I will have to try!

  12. This truly was one of the best-written and most entertaining blog posts I’ve read in a long time! Love your writing 🙂 Great recipe, I’m a cheese lover too! Who needs a 6-pack anyways?!

  13. So I have everything on hand to make these, except the damn potato. I do however have some lovely sweet potatoes, which I was thinking of stuffing ala Jenn style, but I might have to make these instead.

    Since I work out regularly and cook cleanly, I could care less about calories. Bon appetit.