Potato Nachos Recipe

Name: Potato Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 to 10 oz. each) Washington Russet potatoes; 1 Tbsp. vegetable oil; salt and pepper; 1 1/2 c. shredded Cheddar cheese; 1 medium tomato, diced; 1/4 c. each: diced green chilies; sliced ripe olives (optional); 2 Tbsp. chopped green onions; prepared salsa; dairy sour cream; guacamole (optional)

Servings: persons

2 (8 to 10 oz. each) Washington Russet potatoes
1 Tbsp. vegetable oil
salt and pepper
1 1/2 c. shredded Cheddar cheese
1 medium tomato, diced
1/4 c. each: diced green chilies
sliced ripe olives (optional)
2 Tbsp. chopped green onions
prepared salsa
dairy sour cream
guacamole (optional)

1
Slice potatoes 1/4-inch thick.
2
Rinse and drain thoroughly on paper towels.
3
Brush baking sheet and potato slices with oil. Place slices in a single layer on baking sheet.
4
Season with salt and pepper.
5
Bake at 425u00b0 for 10 minutes.
6
Top each slice with cheese, tomato, chilies, olives and green onions.
7
Bake 5 to 7 minutes longer, until potatoes are tender and cheese is melted. Serve with salsa, sour cream and guacamole.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (8 to 10 oz. each) Washington Russet potatoes, 1 Tbsp. vegetable oil, salt and pepper, 1 1/2 c. shredded Cheddar cheese, and more.

Yes, Potato Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Nachos

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