Cheesy Canadian Bacon Irish Nachos, a fun and easy recipe with homemade baked potato chips, cheese, bacon, and more!
(For your shopping convenience, this post contains affiliate links.)
If you’ve never had Irish Nachos, you’re in for the best treat today! And if you have had them before, you’re going to love them too. This recipe for Cheesy Canadian Bacon Irish Nachos is super easy to make! You can’t go wrong with lots of cheese and lots of Canadian Bacon all in one recipe! These nachos make a great snack or appetizer, or even a main dish. Did I mention my family ate the whole batch in about 5 minutes??? :) I’m sure your friends and family will gobble the nachos right up too!
Canadian bacon was always a staple in my house growing up. I’ve always loved it, and always will. I grew up on grilled Canadian bacon and cheese sandwiches, and still love them all these years later.
To start off with, you’ll need to make some crispy potatoes. You could use packaged potato chips or frozen sliced potatoes for this recipe, but I really like using fresh potatoes with all the other fresh ingredients. Thinly slice your potatoes with a knife, food processor, or a mandolin. The thinner you can get the slices, the better so that they’ll be nice and crispy!
You can peel the potatoes if you’d like, but the slices are so thin the skin shouldn’t bother most people (including picky children….). After you’ve sliced your potatoes, place them in an ice bath while you mix together the spice mixture.
While the potatoes are in the ice bath for a little while, prepare the seasoning mix by mixing together the salt, garlic powder, onion powder, black pepper, coriander, cayenne pepper, and ancho chile pepper. You could also substitute a prepared taco seasoning mix or substitute your favorite spice mixture. This mixture is not too spicy but does have a slight kick to it. Add a little more cayenne if you really want some heat!
Drain and dry off the potatoes, then mix the potatoes in a large bowl with a little oil and the seasoning mix.
Place the potatoes in a SINGLE layer on a baking sheet and bake (turning over halfway through baking) until crispy. You may need several baking sheets. When the potatoes are cooked be careful not to eat the whole batch at this point (don’t say I didn’t warn you…). :)
While the potatoes are cooking, you can prep the rest of your ingredients. To kick these nachos up a notch, I knew they needed some meat, and Canadian Bacon was the perfect solution. You can typically find the Canadian bacon in the refrigerated section of your grocery store (near the bacon, ham, hot dogs…) and even Costco carries it. It freezes really well too right in the package!
Chop up the Canadian bacon and set aside until the potatoes are ready.
Get your other favorite nacho toppings ready such as salsa, sour cream, and pickled jalapenos.
When the potatoes are crispy and cooked through, move the potatoes close together on the pan, and top with cheese and the Canadian bacon. Place the pan back in the oven just for a few minutes or until the cheese has melted.
You could also place the potatoes once they’re cooked in small individual pans for individual servings, then top with the cheese and Canadian bacon.
Serve these nachos with your favorite nacho toppings and you have some delicious Cheesy Canadian Bacon Irish Nachos!
Would love to hear what you think!
Hope you enjoy!
Cheesy Canadian Bacon Irish Nachos
Ingredients
Seasoning Mix (see note below):
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon coriander
- 1/2 teaspoon ancho chile pepper
- 1/4 teaspoon cayenne pepper
Nachos:
- 2 pounds russet potatoes
- 3 tablespoons olive oil
- 1 pound shredded Monterrey Jack (or white cheddar) cheese
- 2 (6 oz.) packages Canadian Bacon, chopped
- 3 green onions thinly sliced
Topping Suggestions (optional):
- chopped onion chopped bell peppers, guacamole, salsa, sour cream, sliced olives, corn, fresh chopped cilantro, shredded lettuce, chopped tomatoes, sliced pickled jalapeños, black beans
Instructions
- Preheat oven to 425 degrees F and line baking sheets with aluminum foil.
- In small bowl, mix together salt, pepper, onion powder, coriander, ancho chile pepper, and cayenne pepper until combined; set aside.
- Thinly slice potatoes (about 1/8" thick or thinner) using a sharp knife, mandolin, or food processor. Place potato slices in icy cold water for about 10 minutes. Remove from water and pat dry with paper towels. Toss potato slices in large bowl with olive oil, add seasoning mix, and toss to coat.
- Place potato slices on prepared baking sheets and bake at 425 degrees F for about 10-20 minutes per side or until crispy; rotate pans halfway through. (Baking time may vary depending on thickness of potatoes.)
- Move potatoes close to each other on pans and sprinkle cheese and Canadian bacon on top. Place back in oven for 3-5 minutes or until cheese has melted. Remove from oven and top with green onion and additional toppings as desired.
Lora says
Could a I bake the potatoes then refrigerate them for later, then add the rest and heat up in oven? I want to serve them while RV camping and want to save some time in the kitchen while camping.
Lisa Huff says
Yes that should work. Not sure how crispy they will stay, but they will still be delicious!
Suzy G says
Fun idea instead of tortilla nachos