Potato Skin Nachos Recipe

Name: Potato Skin Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4-ounce red potatoes, each cut into 4 wedges, or 1 pound whole fingerling potatoes; Olive oil spray; 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder; 1 teaspoon olive oil; 1 small onion, chopped; 2 medium garlic cloves, minced; 1 cup canned no-salt-added fat-free refried beans or 1 cup pureed canned no-salt-added pinto beans, rinsed and drained before pureeing; 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder; 1 teaspoon very low sodium beef bouillon granules; 1/8 teaspoon pepper; 2 medium Italian plum (Roma) tomatoes, chopped; 1/2 medium bell pepper, any color, chopped; 1/4 cup chopped red onion; 1 tablespoon snipped fresh cilantro or parsley; 1 tablespoon chopped fresh jalapeno (optional); 1/2 cup fat-free shredded Cheddar cheese; 2 tablespoons sliced black olives, drained; 2 tablespoons fat-free sour cream

Servings: persons

4 4-ounce red potatoes, each cut into 4 wedges, or 1 pound whole fingerling potatoes
Olive oil spray
1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
1 teaspoon olive oil
1 small onion, chopped
2 medium garlic cloves, minced
1 cup canned no-salt-added fat-free refried beans or 1 cup pureed canned no-salt-added pinto beans, rinsed and drained before pureeing
1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
1 teaspoon very low sodium beef bouillon granules
1/8 teaspoon pepper
2 medium Italian plum (Roma) tomatoes, chopped
1/2 medium bell pepper, any color, chopped
1/4 cup chopped red onion
1 tablespoon snipped fresh cilantro or parsley
1 tablespoon chopped fresh jalapeno (optional)
1/2 cup fat-free shredded Cheddar cheese
2 tablespoons sliced black olives, drained
2 tablespoons fat-free sour cream

1
Preheat the oven to 375F.
2
Put the potatoes on a nonstick baking sheet.
3
Lightly spray the potatoes with olive oil spray.
4
Sprinkle the potatoes with 1 teaspoon Chili Powder.
5
Bake for 30 minutes, or until the potatoes are tender when pierced with a fork.
6
Meanwhile, for the bean spread, in a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom.
7
Cook the onion and garlic for 3 minutes, or until the onion is soft, stirring frequently.
8
Stir in the remaining bean spread ingredients.
9
Reduce the heat to medium.
10
Cook the mixture for 1 minute, or until heated through, stirring occasionally.
11
Spread on a large plate.
12
Let cool for 5 to 10 minutes.
13
Meanwhile, in a medium bowl, stir together the salsa ingredients.
14
Set aside.
15
Arrange the potatoes on a serving plate.
16
Spread the bean spread over the potatoes.
17
Spoon the salsa over the bean spread.
18
Sprinkle with the Cheddar and olives.
19
Top with the sour cream.
20
(Per serving)
21
Calories: 234
22
Total fat: 3.0g
23
Saturated: 0.5g
24
Trans: 0.0g
25
Polyunsaturated: 1.0g
26
Monounsaturated: 1.5g
27
Cholesterol: 4mg
28
Sodium: 191mg
29
Carbohydrates: 41g
30
Fiber: 8g
31
Sugars: 6g
32
Protein: 12g
33
Calcium: 201mg
34
Potassium: 1089mg
35
2 1/2 starch
36
1 vegetable
37
1 very lean meat

321

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 18 ingredients. The key ingredients include: 4 4-ounce red potatoes, each cut into 4 wedges, or 1 pound whole fingerling potatoes, Olive oil spray, 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder, 1 teaspoon olive oil, and more.

Yes, Potato Skin 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 Skin Nachos

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