Crispy baked potatoes get topped with hummus, beans, chicken, veggies, and cheese to make loaded Irish Nachos!
Snacking will never be the same!
These loaded Irish Nachos certainly beat any of my past nacho creations! These nachos are a little different in terms of ingredients, plus they are so much better for you! Irish nachos start with thinly sliced potatoes that are lightly seasoned and then baked until crisp. I arranged my baked potato slices in a deep cast iron skillet (although a baking sheet or serving plate would work as well). I then combined Sabra’s Classic Hummus with one chipotle pepper and spread this mixture on my potatoes. Black beans, rotisserie chicken are piled on next along with crumbled Queso Blanco cheese and a handful of mixed greens get piled in the center. Sabra’s Farmers Ranch Greek Yogurt Dip and guacamole are served on the side.
I wish you could reach in and taste these Irish nachos because me just sitting here describing them to you does not do them justice. The kicked up hummus almost melts onto the warm potatoes while the creamy cheese and crisp lettuce cool it all down. The ranch yogurt dip and the guacamole add a nice blend of seasoning and taste to each bite! These Irish nachos are more like a meal than a snack! Game day food has just been taken to a whole new level!
Why Are They Called Irish Nachos?
Unlike the tortilla chip nachos that you may already be familiar with, Irish nachos get their names from the potatoes used in place of the chips. Irish recipes often contain potatoes and these nachos are no different. By cutting a potato (most often a russet potato) and slicing it into thin coins before roasting or frying we get a crisp potato to hold up to the delicious toppings and they somewhat resemble actual nachos once the cheese and toppings have been piled on.
- Russet potatoes
- Olive oil
- Sabra Classic Hummus
- Chipotle pepper in adobe
- Black beans
- Shredded chicken
- Roma tomato
- Crumbled Queso Blanco cheese
- Mixed greens
How to Make Hummus Topped Irish Nachos
- Preheat your oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
- Clean your potatoes and slice each one into thin rounds.
- In a bowl, toss the potatoes with olive oil, salt, and pepper to coat.
- Arrange the potatoes on the prepared baking sheet.
- Bake in the oven for 30 minutes, turning the potatoes over at the halfway mark.
- Cook until golden brown in color.
- Remove the potatoes from the oven and then arrange them in a cast-iron skillet, on a baking sheet, or on a serving plate.
- In a bowl, combine the hummus with the chipotle pepper.
- Spread the hummus mixture over the top of the potatoes.
- Top the hummus with some black beans, chicken, and tomatoes.
- Place the greens in the center of the nachos and then sprinkle the nachos with cheese.
- Serve your nachos with Sabra Classic Guacamole and Sabra Farmers Ranch Greek yogurt dip.
How long are hummus topped nachos good for?
These nachos are best served when freshly made because the potatoes are hard to get crispy after sitting around for a few days in the fridge, especially if toppings have already been applied. I recommend making them just before serving for the best tasting results but you can keep leftovers stored in the fridge for up to 4 days in an airtight container.
Who invented Irish nachos?
According to the internet, Irish nachos didn’t originate in Ireland. they were actually created by a guy named J Gilligan who created the dish in his Irish pub located in Arlington, Texas. They were created and have been around since 1979.
What toppings do you put on nachos?
Here are some more great hummus recipes to enjoy soon
- Hummus Roasted Potatoes Recipe
- Mexican Street Corn Salsa Hummus
- How To Caramelize Onions And Serve With Hummus
- Hummus and Baked Goat Cheese Dip
- White Bean Cranberry Hummus
- Roasted Pumpkin Hummus Recipe
- 3 russet potatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 10 oz container Sabra Classic Hummus
- 1 chipotle pepper in adobe, chopped
- 1 cup black beans, rinsed and drained
- 2 cups shredded chicken (I used rotisserie)
- 1 small Roma tomato,diced
- 1/4 cup crumbled Queso Blanco cheese
- 1/2 cup mixed greens
- Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray and set aside.
- Clean potatoes and slice each potato into thin rounds. Toss rounds with olive oil and salt and pepper to taste.
- Arrange potatoes on the prepared baking sheet.
- Bake potatoes for 30 minutes, turning over halfway through cook time.
- Cook potatoes until golden brown.
- Remove the potatoes from the oven and arrange them in a cast iron skillet, baking sheet or serving plate.
- Combine hummus with chipotle pepper. Spread hummus mixture over potatoes.
- Top hummus with black beans, chicken and tomatoes.
- Place greens in the center of nachos and sprinkle nachos with cheese.
- Serve nachos with Sabra Classic Guacamole and Sabra Farmers Ranch Greek yogurt dip.
Amount Per Serving Calories 273Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 42mgSodium 210mgCarbohydrates 26gFiber 5gSugar 1gProtein 18g