Loaded Irish Chips Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Using a sharp knife or mandoline, cut potatoes into 1/4-inch thick rounds or chip-style slices. Pat the slices very dry with clean kitchen towels or paper towels—removing surface moisture is critical for crispiness.

Rinse and dry

Place the cut potato slices in a bowl of cold water and swish to remove excess starch for 5 minutes. Drain and repeat once more if water is cloudy. Spread the slices on a clean towel and dry thoroughly; press with additional towels to remove as much moisture as possible.

Heat oil

Pour about 2–3 cups vegetable oil into a heavy-bottomed skillet or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles and rises to the surface.

Fry in batches

Working in small batches to avoid crowding, carefully add potato slices to the hot oil. Fry 3–5 minutes per batch, stirring gently, until golden-brown and crisp. Transfer cooked chips to a paper towel–lined tray and immediately season with 1/2 tbs kosher salt and a pinch of black pepper. Repeat until all potatoes are fried. Keep chips warm in a low oven (200°F / 95°C) if needed.

Cook bacon

While frying potatoes, cook the applewood-smoked bacon. For crisp bacon, lay slices in a cold skillet and cook over medium heat, turning occasionally, until browned and crisp (about 8–10 minutes). Alternatively, bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes. If using the optional brown sugar, sprinkle it on the bacon in the last 1–2 minutes of cooking so it melts into a slight glaze without burning.

Make crumble

Transfer cooked bacon to a paper towel to drain and cool slightly, then chop or crumble into bite-sized pieces (about 1/4–1/2 inch). Reserve for assembly.

Prepare toppings

Shred the Cheddar-Jack cheese if not pre-shredded. Thinly slice the green onions (both white and green parts). Chop the fresh chives if using. Set sour cream in a small bowl; if you prefer a smoother dollop, stir it briefly to loosen.

Assemble loaded chips

Arrange a single or slightly overlapping layer of warm potato chips on a large ovenproof platter or sheet. Evenly sprinkle about half of the shredded cheese over the chips, then scatter half of the bacon crumble and half of the sliced green onions. Place under a broiler or into a hot oven (450°F / 230°C) for 1–2 minutes—just long enough to melt the cheese (watch closely to avoid burning). Remove when cheese is gooey and edges begin to brown.

Finish and serve

Top with remaining bacon crumble, remaining cheese (if you want extra melt, return briefly to broiler for 30–45 seconds), and sliced green onions. Spoon dollops of sour cream across the platter (or serve sour cream on the side). Garnish with chopped chives and offer hot sauce on the side for those who want heat. Serve immediately so chips remain crisp.