Baked Irish Nachos
  • Alaina Hinkle

Baked Irish Nachos

I use to work in the food industry for 10+ years & Irish Nachos were something we would make every year around St. Patrick's day. Diced up potatoes, fried, then broiled with cheese, bacon, sour cream & they were DELICIOUS. So for a long time I have been wanting to recreate some Irish nachos, but put a healthier spin on them, a blend of scrumptious spices & top with amazing cheese curds, a well as fresh parsley!

What are cheese curds?: Besides that they have the worst name hahaha, they are seriously the secret cheese that doesn't get enough credit. They are so yummy, mild, salt flavor & melt PERFECTLY over the potatoes. Like regular cheese when melted on potatoes can get lost & not hold up to the potato. Cheese curds are thicker & have such a great taste that pairs so well! Seriously, next time you are at the store, you must get them or order if you are not doing an occasional grocery run!


1.5lbs bag of Fingerling Potatoes ( I love the blend with yellow, purple & red)

2 tbsp olive oil

1 tsp smoke sea salt [ HIGHLY recommend, you all requested more recipes with it as well-- or regular salt will do to, but seriously get smoked :) ]

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried parsley

1 7oz bag of Garlic Herb Cheese Curds

2 tbsp fresh parsley if possible


Preheat the oven at 425 degrees

1. Rinse & scrub fingerling potatoes. Then slice each potato in half, then place into large bowl

2. Toss in olive oil, smoked sea salt, paprika, onion powder, garlic powder & parsley. Then spread onto the baking sheet, layer them like so. Where they aren't really over lapping each other but close. Have each of the sides face up first.

3. Bake for 15 minutes on that first side. Then take out of oven, with tongs flip over each potato so the other side is facing up now. 15 minutes as well. Then take back out & take the tongs one more time & flip them up on the original side for another 8 minutes.

4. Then sprinkle the cheese curds on top of the cheese. I strategically put each curd over at least one or two of the potatoes. That is why I like to keep them close like above, but not overlapping. Then place on HIGH broil fo 5-8 minutes, until the cheese starts to boil & brown a bit. Then sprinkle with fresh parsley! YUM!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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