Loaded Irish Nachos are the ultimate bar, gameday, or party food. Thinly sliced oven-roasted potatoes topped with black beans, Monterey Jack cheese, my Homemade Guacamole recipe, pico de gallo, roasted jalapenos, sour cream, etc. etc. You name it, if it can go on either nacho or a baked potato, it works with Irish Nachos. We had this for dinner last night, and seriously, just writing this makes me want to eat it again today.
These potato nachos have been a family favorite of ours since 1979 when my brother’s brother-in-law John Gilligan opened a bar and grill called ‘J.Gilligans’ in Arlington, Texas. Randy Ford the co-owner and head cook at the time, came up with the Irish Nachos a little bit by accident and now you can find them in bars and pubs all over the world.
Here’s a link to the video of Randy explaining how he made the first batch.
I bake the potatoes for my recipe, I don’t have a big industrial deep fat fryer like at the restaurant. And I make mine family style rather than individual servings, but no matter how you top them, you’ll love how they taste.
Loaded Irish Nachos
Ingredients
- 2 Pounds Potatoes Yukon Gold or Russet
- 2 Teaspoons Salt
- 1 15-Ounce Can Black Beans
- 1 4-Ounce Can Hatch Chiles
- 8 Ounces Monterey Jack Cheese Shredded
- 1 Jalapeno Sliced
- Sliced Black Olives or Kalamata
- Cilantro
- 1 Recipe Guacamole See Link
- 1 Recipe Pico de Gallo
- 1 Can Cooking Spray
Pico de Gallo
- 1/2 Cup Red Onion Diced
- 1/2 Cup Tomatoes Diced
- 1 Jalapeno Diced
- 1/2 Cup Cilantro Chopped
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon White Wine Vinegar or Lime Juice
Instructions
- Preheat oven to 350F
- Wash and slice potatoes to ¼-inch thick
- Spray a parchment sheet with cooking oil and spread the potatoes in an even layer, spray the top of the potatoes with spray and sprinkle with salt. Roast in the oven for 20-25 minutes until completely cooked
- Dice all the ingredients for the pico de gallo and combine
- Prepare the guacamole
- Pile the cooked potatoes on an ovenproof serving platter, sprinkle with half the cheese, layer with the black beans and chiles (and whatever else you like on nachos) then top with additional cheese. Bake in the oven for 15-20 minutes until melted
- Sprinkle the top with pico de gallo, guacamole, sour cream, and whatever else you like on nachos.
Nutrition
