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.
Best Loaded Baked Potato Nachos
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 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
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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 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
Yum! Perfect game day grub. I would of never thought to use potatoes to make nachos. I’m new to your blog, so I can’t wait to poke around. I am definitely pinning this for fall.
Yum! Perfect game day grub. I would of never thought to use potatoes to make nachos. I’m new to your blog, so I can’t wait to poke around. I am definitely pinning this for fall.
These look absolutely delicious! I really need a few new good weeknight recipes and this is one that I could put into the rotation. I love that you could add so many different toppings to these and they would still be delicious!
These look absolutely delicious! I really need a few new good weeknight recipes and this is one that I could put into the rotation. I love that you could add so many different toppings to these and they would still be delicious!
WOW, this looks so delicious. Perfect snack for when my husband has his family and friends over for game day. My kids won’t eat potatoes, I’m wondering if I create this recipe if they would try them. They can be so picky at times!
That is a great way to use potatoes and they look delicious. They would be a great addition to any BBQ, I think I will be making this for the side I have to take this weekend to the Labor Day BBQ at my friend’s house. I would add guacamole too.
That is a great way to use potatoes and they look delicious. They would be a great addition to any BBQ, I think I will be making this for the side I have to take this weekend to the Labor Day BBQ at my friend’s house. I would add guacamole too.
OMG. These look really good. I love nachos, to begin with, but haven’t considered making them with potatoes! I will definitely be giving this a try. I’m not a jalapeno’s gal, but everything else looks delish. My son will love this as well!
OMG. These look really good. I love nachos, to begin with, but haven’t considered making them with potatoes! I will definitely be giving this a try. I’m not a jalapeno’s gal, but everything else looks delish. My son will love this as well!