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.
Variations & Tips
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,
