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Spud nachos offer a brilliant twist on the classic appetizer, turning regular potatoes into an impressive snack that completely changes the nacho game. The thin, crunchy potato slices work as the perfect base for gooey cheese, crispy bacon, and vibrant toppings. Different from corn chip nachos, this potato alternative gives you a more filling bite and unique taste that works great at casual hangouts or fancier get-togethers. They're just right for watching sports or weekend munching - truly the perfect mix of comfort food and party snack.
I threw these spud nachos together last weekend when friends showed up without warning. Using just potatoes and stuff I already had, I whipped up something that got everyone talking. The mix of the crispy potatoes, melty cheese and fresh toppings turned out way better than I expected. Even my buddy who always says he hates potatoes couldn't stop eating them.
Key Ingredients
- 4 large russet potatoes: Their high starch makes them super crispy when baked.
- 2 tablespoons olive oil: Spreads heat nicely for even browning.
- 1 teaspoon salt: Brings out flavor and helps make crispier potatoes.
- 1 teaspoon garlic powder: Adds nice flavor without burning.
- 1 teaspoon smoked paprika: Gives a hint of smokiness that works well with the cheese and bacon.
- 1½ cups shredded sharp cheddar cheese: Grating it yourself means better melting than the pre-shredded kind.
- ½ cup cooked bacon: Adds that salty, smoky crunch that makes everything better.
- 1 jalapeño pepper: Brings some kick and cuts through the rich cheese and bacon.
- Finishing toppings: Sour cream, green onions, chopped tomatoes, and cilantro add freshness and color.
Simple Cooking Method
- Get Ready:
- Heat your oven to 400°F with the rack in the middle.
- Cut Potatoes:
- Clean russet potatoes well, then cut into thin circles about ⅛ inch thick.
- Water Bath:
- Soak the slices in cold water for 10 minutes to pull out extra starch.
- Pat Dry:
- Drain and dry them completely to make sure they'll crisp up.
- Add Flavors:
- Mix potatoes with olive oil, salt, garlic powder, and smoked paprika.
- Lay Them Out:
- Put slices in one layer on baking sheets lined with parchment paper.
- Cook Well:
- Bake for 20-25 minutes, turning once halfway, until golden and crispy.
- Cheese Time:
- Take them out, sprinkle with cheddar and bacon, then bake 5 more minutes.
- Look Good:
- Move to a serving plate, letting the edges overlap slightly.
- Top It Off:
- Add jalapeños, sour cream, green onions, tomatoes, and cilantro.
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I tried making these years back and skipped the soaking part - ended up with sad, limp nachos. My Irish grandma watched me struggle and shared her trick for amazing roasted potatoes that included the cold water bath. 'You need to soak until the water runs clear,' she told me. That simple tip didn't just fix this dish but made all my potato recipes better. Now my children ask for these 'potato chip nachos' all the time and like them more than regular tortilla nachos.
Great Accompaniments
Try serving these loaded potato nachos with a simple green salad dressed with lemon juice and olive oil.
For a true Irish touch, enjoy them with a glass of Guinness or another dark beer.
Turn this into a morning meal by adding fried eggs on top for a surprisingly tasty combo.
Fun Variations
Make a morning version with scrambled eggs, breakfast sausage, and sliced avocado.
Try Mediterranean flavors using feta cheese, olives, and yogurt sauce as toppings.
Go meat-free with roasted corn, black beans, quick-pickled red onions, and extra jalapeños.
Keeping Leftovers
Keep any extra potato slices in a sealed container in your fridge for up to three days.
Heat leftover nachos in a 350°F oven for 10 minutes to get them crispy again.
Make extra crispy potato bases ahead of time and put fresh toppings on when you're ready to eat.
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Spud nachos have become the go-to snack at my house, especially during big games when friends come over to watch. What started as a clever way to use up extra potatoes has turned into the app everyone asks for. Something magic happens when you combine crispy, well-seasoned potatoes with melted cheese and fresh toppings - it's way more than the sum of its parts. While they might not actually be traditional Irish food, they celebrate potatoes in a way that would make any Irish relatives smile.
Frequently Asked Questions
- → Can I prep these nachos in advance?
- Sure! Bake the potatoes ahead of time, but wait to add the cheese, bacon, and other toppings until you're ready to serve for the best results.
- → What's the easiest way to get evenly thin potato slices?
- A mandoline slicer works well for thin, consistent cuts, but you can use a sharp knife too. Try for about 1/8-inch thickness for the best crisping.
- → Can I try different topping ideas for these nachos?
- Of course! Mix things up with black beans, avocado, roasted corn, shredded chicken, or even different types of cheese.
- → How do I make this dish meat-free?
- Skip the bacon and load up on extras like bell peppers, olives, corn, or even black beans for extra protein.
- → What if I want to use a different kind of potato?
- Russets work well for their starchiness, but Yukon Gold or red potatoes can also give a slightly varied flavor and texture.