irish pub nachos with sweet and red potato
Crispy Pub Nachos with Sweet and Red Potatoes
Prep Time
10 mins
Cook Time
43 mins
Total Time
53 mins

Course: Appetizer, Holidays/Parties, Main Course, Snack
Servings: 2 humans
Author: Tiffany - My Busy Kitchen
  • 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)
  1. Preheat the oven to 425 degrees.

  2. Slice potatoes to approximately 1/4" thick using a knife, mandoline or the side of your box grater.

  3. Cover a sheet pan with parchment paper and brush with 1/2 of the olive oil.

  4. Lay potatoes in rows flat or slightly overlapping is ok. Not too much overlap because we want them to crisp up a bit!

  5. Brush tops with remaining olive oil then sprinkle with salt and pepper and arrange thyme on top.

  6. Bake for 20 minutes. While the potatoes are in the oven, cook & crumble your bacon.

  7. 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.

  8. Remove potatoes from oven and set the oven to broil.

  9. Top potatoes with cheese and place under the broiler for 1-2 minutes to melt the cheese. Watch carefully so nothing burns!

  10. Add crumbled bacon and broil another minute.

  11. Remove from oven and these nachos are ready to eat!