Potato Pub Nachos

Watch Me Make It

Potato Pub Nachos trade chips for crisp-edged potato rounds, then layer on melted cheese, bacon, jalapeños, and cool toppings. They have the shareable appeal of pub nachos with the hearty feel of loaded potato skins.

Serve the pan hot, when the potatoes still have their best contrast of crisp edges, bubbly cheese, and creamy sour cream.

Why This Recipe Works

Dry the soaked potato slices thoroughly before seasoning. Surface moisture creates steam, which slows browning and can leave the rounds soft rather than crisp-edged.

Give the slices space on the pan so hot air can reach their surfaces. Look for browned edges and a lightly crisp-looking surface before topping them, since the final melt is too brief to add much more crispness.

Ingredients

• 2 large russet potatoes, sliced about ¼-inch thick
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 6 slices bacon, cooked and chopped
• ¼ cup diced green onions
• ¼ cup diced jalapeños
• Sour cream, for topping

How to Make It

Heat your oven or smoker to 425°F.

Soak the sliced potatoes in cold water for 20 to 30 minutes. Drain them well and dry thoroughly with paper towels. Toss the potatoes with olive oil, salt, pepper, and garlic powder.

Arrange the potatoes in a single layer on a parchment-lined or lightly greased baking sheet. Try not to overlap them. Bake for 25 to 30 minutes, flipping halfway through, until the potatoes are browned and beginning to crisp.

Sprinkle the cheddar and Monterey Jack over the potatoes, then add the chopped bacon and jalapeños. Return them to the oven or smoker for 5 to 8 minutes, until the cheese is completely melted and bubbly.

Top with green onions, sour cream, and a drizzle of ranch or barbecue sauce. Serve immediately.

Tips and Variations

Flip the rounds gently and individually if needed. Slices that have begun to brown can be delicate, and rough handling may tear their crisping surfaces.

Add sour cream and other cold finishes just before serving so the cheese stays visibly bubbly and the potatoes do not cool or soften too quickly.

Serving Ideas

Set out ranch or barbecue sauce at the table so guests can choose their preferred finish. Small plates and extra napkins are useful for sharing, and a crisp salad or raw vegetable platter makes a fresh contrast.

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Potato Pub Nachos

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Ingredients

• 2 large russet potatoes sliced about ¼-inch thick
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 6 slices bacon cooked and chopped
• ¼ cup diced green onions
• ¼ cup diced jalapeños
• Sour cream, for topping

Instructions

• Heat your oven or smoker to 425°F.
• Soak the sliced potatoes in cold water for 20 to 30 minutes. Drain them well and dry thoroughly with paper towels. Toss the potatoes with olive oil, salt, pepper, and garlic powder.
• Arrange the potatoes in a single layer on a parchment-lined or lightly greased baking sheet. Try not to overlap them. Bake for 25 to 30 minutes, flipping halfway through, until the potatoes are browned and beginning to crisp.
• Sprinkle the cheddar and Monterey Jack over the potatoes, then add the chopped bacon and jalapeños. Return them to the oven or smoker for 5 to 8 minutes, until the cheese is completely melted and bubbly.
• Top with green onions, sour cream, and a drizzle of ranch or barbecue sauce. Serve immediately.