Who doesn’t love some good nachos every once in a while? My husband and I found ourselves home alone for a night last weekend and decided we would stay in and watch a movie. We were both in the mood for comfort food and after lots of flipping through Pinterest, we decided to have pub nachos for dinner 🙂 I looked at several nacho recipes and wanted to do something different than the usual tortilla chips. Although delicious, I was craving more flavor. The alternative nacho recipes I looked at called for russet potatoes. I didn’t have any, so adapted the recipe for what I had on hand…red and sweet potatoes.
It made me feel like I was making a healthier choice to use potatoes instead of chips for these nachos, but let’s be real…I was in it for the cheese and the bacon!!
These nachos take a little more time because we have to cook the potato first, but I promise they’re worth the wait! Let’s get started!
These pub nachos are crispy on the edges and creamy in the center. They’re sweet and savory and the cheese is gooey! Oh! And they have bacon on top, so you know they’re good!
Whether you’re craving comfort food, planning a date night in, or sitting around watching any big game, these nachos are a good idea! Don’t be afraid to change things up with this or any recipe! I changed the russet potatoes to sweet and red potatoes and think it added some bigger flavor, but use whatever you have. Add some rosemary instead of thyme or switch up your toppings. Diced jalapenos would be delicious on these nachos!
How do you love to eat nachos? Have a favorite pub food? Please leave a comment below and let me know!
- 1 1/2 lbs potatoes (I used 2 sweet and 2 med red potatoes)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 5-6 springs fresh thyme
- 1 cup shredded cheese (I used a colby/monterey jack blend)
- 3 strips bacon, cooked & crumbled
- sour cream (optional topping)
- chopped tomatoes (optional topping)
- green onions/cilantro (optional topping)
Preheat the oven to 425 degrees.
Slice potatoes to approximately 1/4" thick using a knife, mandoline or the side of your box grater.
Cover a sheet pan with parchment paper and brush with 1/2 of the olive oil.
Lay potatoes in rows flat or slightly overlapping is ok. Not too much overlap because we want them to crisp up a bit!
Brush tops with remaining olive oil then sprinkle with salt and pepper and arrange thyme on top.
Bake for 20 minutes. While the potatoes are in the oven, cook & crumble your bacon.
Flip the potatoes, season with salt and pepper and back in the oven for 20 minutes. Use this time to prepare your toppings! I chose sour cream and chopped tomatoes.
Remove potatoes from oven and set the oven to broil.
Top potatoes with cheese and place under the broiler for 1-2 minutes to melt the cheese. Watch carefully so nothing burns!
Add crumbled bacon and broil another minute.
Remove from oven and these nachos are ready to eat!
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Recipe inspiration from Cooking with Curls.