Potato Nachos
661kcal
Ingredients
- 14 oz black beans
- 2 cup white potatoes thinly sliced
- 1 tsp taco seasoning
- 2 tablespoon cooking oil
- ½ cup grated cheese
- ⅓ cup nacho cheese sauce
Toppings
- 2 scallions sliced
- 4 tablespoon guacamole
- 4 tablespoon sour cream
- ¼ cup cilantro
- 4 tablespoon pico de gallo
Method
- Thinly slice your potatoes using a mandolin or a knife. Arrange in a single, even layer on a large baking sheet and sprinkle over the taco seasoning and spray with your cooking oil.2 cup white potatoes, 1 teaspoon taco seasoning, 2 tablespoon cooking oil
- Bake the potatoes for 20 minutes, then remove and flip the sliced potatoes. Shuffle around the potatoes if the ones near the edges are cooking quicker than the center slices. Cook for another 10-15 minutes, checking often to avoid the potatoes over-cooking.
- Overlap the sliced potatoes slightly (on a smaller baking tray if you wish).
- Scatter over the black beans, grated cheese, and nacho cheese sauce.14 oz black beans, ½ cup grated cheese, ⅓ cup nacho cheese sauce
- Pop the tray back in the oven for another 6-8 minutes until the cheese is melted.
- Top the potato nachos with the cold toppings (guacamole, sour cream/yogurt, scallions, cilantro, pico de gallo) and serve!2 scallions, 4 tablespoon guacamole, 4 tablespoon sour cream, ¼ cup cilantro, 4 tablespoon pico de gallo
Nutrition
Calories661kcalCarbohydrates99gProtein32gFat41gSaturated Fat11gPolyunsaturated Fat6gMonounsaturated Fat15gTrans Fat0.1gCholesterol46mgSodium682mgPotassium1946mgFiber25gSugar7gVitamin A1059IUVitamin C54mgCalcium348mgIron6mg
Notes
Expert Tips / Chef's Notes
I truly love this recipe (I'm a huge fan of anything nacho or taco-shaped, as many of you know!), so I've tested it a lot. Here's a few tips on getting great results everytime.Getting evenly cooked potatoes
The hardest part of this recipe to get right is ensuring your potato nachos cook evenly. In my first test of this recipe, the sliced potatoes on the edge of the baking sheet turned far too crispy (almost black in parts!) while the potatoes in the middle remained barely crispy. To fix this issue, I removed the potatoes from the oven after about 20 minutes of cooking and shuffled them around - crispier potatoes are moved to the middle, while underdone potatoes are moved to the sides so they all cook evenly.Shrinkage
Another thing to note is that the potatoes do shrink while cooking - if you've loaded up a baking tray with an even layer, keep in mind that you won't have the same-sized spread of potato nachos once they're baked. I cook my potatoes on a large baking sheet (or even two if I'm making nachos for a party!) and then once they're cooked and crispy, I move them to a smaller baking sheet where I can overlap the edges more, ready for the toppings.Storage
These potato nachos are really best served immediately - the crispy potatoes will soften as they sit, plus they're not great if reheated when you've already added the cold toppings (guac, pico, etc). If you do have leftovers:- Refrigerator: Store the topped potatoes in an airtight container for 1-2 days. Reheat in the oven at 200°C for 10 minutes to re-crisp. Add fresh toppings after reheating.
- Meal prep tip: You can roast and season the potato cubes ahead of time, then store them in the fridge for up to 3 days. Reheat and add toppings when ready to serve.