Oven Baked 4-Ingredients Irish Nachos

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 (leave skins on). Slice into even ⅛–¼ inch thick rounds. Spread the slices in a single, slightly overlapping layer across the foil-lined baking sheet without stacking too high.

Bake on the middle rack for 20 to 25 minutes, flipping the rounds once halfway through, until the edges are golden brown and the centers are fork-tender.

While the potatoes roast, fry the bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. Shred the cheddar cheese and slice the green onions.

Remove the tray from the oven and gently nudge the potato slices closer together to eliminate gaps. Sprinkle the shredded cheddar evenly over the hot potatoes, then scatter the crumbled bacon over top.

Return to the oven for 5 to 8 minutes until the cheese is fully melted, bubbling, and the bacon is sizzling.

Remove from the oven, immediately sprinkle with sliced green onions, and let sit for 2 minutes for the cheese to set. Serve warm directly from the pan.