My Irish neighbor brought these to the potluck and the pan was licked clean in minutes. It is so easy with just 4 ingredients.

These oven baked 4-ingredients Irish nachos are the kind of potluck dish that disappears before you can even set the pan down. Instead of tortilla chips, thinly sliced potatoes form the base—an idea often credited to Irish pubs in the U.S. that wanted something heartier and more familiar to potato-loving crowds. Here, we keep it wonderfully simple: potatoes, sharp cheddar, bacon, and green onions. Everything bakes on one foil-lined sheet pan, giving you crispy edges, gooey cheese, and smoky bacon in under an hour with almost no cleanup.

Serve these Irish nachos straight from the sheet pan while they’re still hot and the cheese is stretchy. They pair well with cold beer, hard cider, or a simple sparkling water with lime. For dipping, set out small bowls of sour cream or plain Greek yogurt and a bit of hot sauce or grainy mustard. They’re perfect as a game-day snack, a casual appetizer for a potluck, or as a fun side next to grilled sausages, burgers, or a big green salad to balance the richness.

Servings: 6

2 pounds russet potatoes, scrubbed and thinly sliced into 1/8–1/4 inch rounds

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.

Scrub the potatoes well and pat them dry. Leaving the skins on, slice the potatoes into 1/8–1/4 inch thick rounds. Try to keep the slices as even as possible so they cook at the same rate.

Spread the potato slices in a single, slightly overlapping layer on the foil-lined baking sheet. You want the pan mostly covered, but avoid stacking them too high or they’ll steam instead of crisp.

Bake the potatoes on the middle rack for 20–25 minutes, flipping them once halfway through, until the edges are golden and the centers are tender when pierced with a fork.

While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. Shred the cheddar cheese and slice the green onions.

When the potatoes are tender and browned around the edges, remove the pan from the oven. Gently nudge the slices closer together so there are fewer gaps, creating a solid “chip” layer.

Sprinkle the shredded cheddar evenly over the hot potatoes, covering as many slices as possible. Scatter the crumbled bacon over the cheese.

Return the pan to the oven and bake for another 5–8 minutes, just until the cheese is fully melted and bubbling and the bacon is sizzling.

Remove from the oven and immediately sprinkle the sliced green onions over the top for freshness and color.

Let the Irish nachos cool for a few minutes so the cheese can set slightly, then serve straight from the pan. Use a spatula to lift generous scoops of potatoes, cheese, and bacon onto plates.

For extra crispness, toss the potato slices lightly with 1–2 tablespoons of neutral oil and a pinch of salt and black pepper before baking (this technically adds an ingredient, but it doesn’t change the core 4-ingredient concept). You can also switch up the cheese: an Irish cheddar adds a nice nod to the name, while a mix of cheddar and Monterey Jack melts beautifully. If you prefer a bit of heat, sprinkle on a pinch of red pepper flakes or use a sharp, spicy cheddar. For a heartier version, layer on finely chopped cooked corned beef instead of, or in addition to, the bacon for a pub-style twist. To keep things slightly lighter, serve with a side of tangy plain Greek yogurt instead of sour cream for dipping. Finally, if you’re feeding a crowd, bake on two pans at once, rotating them halfway through so the potatoes brown evenly.