Potato Nachos
Our potato nachos are loaded with melted cheese, bacon, and toppings! It’s an easy sheet pan recipe that’s perfect for game day or a fun appetizer.
If you’ve ever wanted to switch up your nacho game, potato nachos are the way to go. I love a good plate of tortilla chips loaded with cheese and toppings, but using crispy potatoes instead? That takes it to a whole new level.
We’ve been making these nachos for over 20 years now. John says this is his favorite way to make cheesy potatoes because you get more surface area for all the toppings. They’re hearty, loaded with melted cheese, and packed with all the flavors you’d expect from a great nacho recipe.
Looking for more unique nacho ideas? Try our tater tot nachos and crockpot chicken nachos.
Tips for Perfectly Crispy Potatoes
- Thinly sliced potatoes crisp up better. A mandoline or food processor is your best friend here.
- Bake in a single layer so the potatoes don’t steam. Overcrowding the pan makes it more difficult for potatoes to get crispy.
- Coat the pan with a decent coating of nonstick spray. I prefer this to using parchment paper.
- Don’t skip flipping them halfway through baking to get that even golden-brown color.
Topping Ideas and Variations
There’s no wrong way to top these nachos. Load them up with all of your favorites or make a nacho bar with plenty of options. Here are a few ideas:
- Loaded potato nachos: Add black beans, diced tomatoes, and jalapeños.
- Taco-style: Sprinkle with taco seasoning and top with seasoned ground beef.
- BBQ pulled pork nachos: Swap the bacon for pulled pork and drizzle with BBQ sauce.
- Cajun-style: Use Cajun seasoning and add some spicy sausage. Andouille would taste great!
- My favorite: Swap the shredded cheese for cheese sauce or beer cheese, add plenty of crispy bacon, lots of pico de gallo, jalapeños, and some chopped green onions! Yum!
Slicing the Potatoes the Easy Way
Slicing potatoes thinly and evenly is the trick to getting that perfect crispy texture. If you’ve got a mandoline, set it in between 1/8 and 1/4-inch thick and carefully slice the potatoes.
If you’re using a food processor, use the slicing attachment to get even cuts in seconds. Once sliced, keep the potatoes in a bowl of cold water until you’re ready to bake them.
This helps remove excess starch so they crisp up instead of getting soggy and it keeps the potatoes from turning brown.
Turning These Into Irish Potato Nachos
If you want to make these into Irish potato nachos, swap out the bacon for shredded corned beef and add a drizzle of beer cheese sauce.
You could also sprinkle on some sharp cheddar cheese and serve them with a side of grainy mustard or horseradish sauce for a little extra punch.
They’re a perfect addition to a St. Patrick’s Day menu or just a fun twist on a classic appetizer.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator.
To reheat, skip the microwave. It’ll make them soft. Instead, spread them out on a baking sheet and pop them in a 375°F oven for about 10 minutes until they’re crispy again.
Tip: We recommend leaving off any toppings that can’t be reheated like sour cream or guacamole.
More Appetizer Recipes
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Ingredients
- 3 medium russet potatoes, thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon, 6-8 slices
- ¼ cup sliced green onions
- ¼ cup sour cream, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or spray it generously with nonstick cooking spray.
- In a bowl, toss the sliced potatoes with olive oil, salt, black pepper, and garlic powder.3 medium russet potatoes1 tablespoon olive oil½ teaspoon salt½ teaspoon ground black pepper½ teaspoon garlic powder
- Spread the potatoes in a single layer on the baking sheet. Bake for 40-45 minutes, flipping halfway, until crispy and golden brown.
- Transfer half the potatoes to an oven-safe dish or cast-iron skillet. Sprinkle with half the cheese and bacon. Repeat with the remaining potatoes, cheese, and bacon.2 cups shredded cheddar cheese½ cup cooked and crumbled bacon
- Return to the oven for 5 minutes, until the cheese is melted and bubbly.
- Add green onions, sour cream, and any additional toppings. Serve immediately.¼ cup sliced green onions¼ cup sour cream
Notes
- Servings: The calories listed are based on the ingredients in the recipe and a serving size of 1/4 of nachos. Actual calories may vary.
- Customizations: This recipe is very customizable. Try using different types of cheese and toppings based on your preference. We’ve listed some ideas in the post above the recipe card.
- Cutting the potatoes: The potatoes cook best when they’re sliced between 1/8 and 1/4-inch thick.
- Cooking the potatoes: I prefer to skip the parchment paper and use cooking spray. The parchment paper holds onto moisture and inhibits the ability for the potatoes to crisp. However, it’s an option if you’d like to use it.
- Storage: Store leftovers in an airtight container in the refrigerator. To reheat, spread them out on a baking sheet and pop them in a 375°F oven for about 10 minutes.
- Cook Time: Use the cook time as a guideline. I like my potatoes really crispy. You may not, so they may not take as long to bake. The cook time does not include the time it takes to prepare the bacon.