Description

These Reuben-Topped Irish Nachos are a crispy, cheesy, and flavor-packed twist on traditional nachos. Instead of tortilla chips, thinly sliced potatoes are baked until golden, then loaded with melted Swiss cheese, savory corned beef, tangy sauerkraut, and a drizzle of creamy Thousand Island dressing. Perfect for St. Patrick’s Day or as a unique game-day snack!

Ingredients

Units Scale

3 large russet potatoes, thinly sliced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 1/2 cups shredded Swiss cheese
1 cup cooked corned beef, chopped
3/4 cup sauerkraut, drained
1/4 cup Thousand Island dressing
2 tbsp chopped fresh parsley (for garnish)

1/4 cup sliced green onions (optional)

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Instructions

Prep the Potatoes:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Bake the Potato Slices:
Toss the thinly sliced potatoes with olive oil, salt, pepper, and garlic powder. Arrange them in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Add Cheese & Corned Beef:
Sprinkle shredded Swiss cheese evenly over the crispy potatoes. Top with chopped corned beef. Return to the oven and bake for another 5 minutes, until the cheese is melted.
Add Sauerkraut & Dressing:
Remove from the oven and sprinkle the sauerkraut over the nachos. Drizzle with Thousand Island dressing.

Garnish & Serve:
Sprinkle with fresh parsley and sliced green onions (if using). Serve immediately while warm.

Notes

Swap Swiss cheese with provolone or mozzarella if preferred.
Make it extra crispy by broiling for the last 2 minutes.

Serve with extra Thousand Island dressing for dipping.