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Crispy Loaded Irish Nachos with Cheese and Bacon

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A quick and easy game day snack featuring thick-cut kettle chips layered with a blend of sharp cheddar and mozzarella cheeses, crispy bacon, and fresh toppings for a crowd-pleasing treat.

Ingredients

Scale
  • 8 cups (240g) thick-cut kettle potato chips (preferably Lay’s Kettle Cooked)
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) mozzarella cheese, shredded
  • 6–8 bacon strips, cooked crisp and chopped
  • 3 stalks green onions, thinly sliced
  • 1–2 jalapeño peppers, thinly sliced (optional)
  • 1/2 cup (120ml) sour cream
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping occasionally. Drain on paper towels and chop into bite-sized pieces.
  2. Preheat the oven to 400°F (200°C).
  3. Spread the kettle chips evenly in a single layer on a baking sheet or oven-safe skillet.
  4. In a bowl, combine the shredded sharp cheddar and mozzarella cheeses.
  5. Sprinkle smoked paprika, garlic powder, salt, and black pepper evenly over the chips.
  6. Layer half of the cheese mixture over the chips, then scatter half of the chopped bacon. Repeat with the remaining cheese and bacon.
  7. Bake for 8-10 minutes until the cheese is bubbly and slightly golden.
  8. Remove from the oven and immediately top with sliced green onions and jalapeños.
  9. Dollop sour cream across the nachos and sprinkle with fresh parsley or cilantro.
  10. Serve warm and enjoy.

Notes

Use thick-cut kettle chips to maintain crunch under the cheese and toppings. Add fresh toppings and sour cream after baking to avoid sogginess. Cook bacon over medium heat for best crispiness. For leftovers, reheat in oven or toaster oven to keep chips crispy; avoid microwaving.

Nutrition

Keywords: Irish nachos, loaded nachos, cheese and bacon, game day snack, crispy nachos, easy appetizer

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