LOADED Potato Nachos
My loaded potato nachos are perfect for happy hour munchies or dinner! This crowd pleasing recipe is a go-to of mine and couldn’t be easier. You can add whatever toppings your tummy desires, just don’t skip the cheese! Happy Eating!
Xo,
Morgan
Serves 4
Ingredients
• 1 tablespoon olive oil, plus more for brushing pan
• 2 medium-size russet potatoes (about 10 ounces each), unpeeled
• 1/2 plus 1/8 teaspoon salt, divided
• 1 (15-ounce) can low sodium pinto beans or black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground cumin
• 3/4 cup chopped fresh tomato
• 2 tablespoons chopped fresh cilantro leaves (optional)
• 1 tablespoon chopped red onion
• 1 tablespoon chopped fresh jalapeño pepper
• 1/2 teaspoon freshly squeezed lime juice
• 1/3 cup shredded extra-sharp cheddar cheese
• 1/3 cup shredded monterey jack cheese
• 1 ripe avocado, pitted, peeled, and diced
• 1/4 cup sour cream or plain Greek yogurt (optional)
Instructions
Preheat the oven to 400 degrees. Brush a sheet pan with oil.
Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with the oil, sprinkle with 1/4 teaspoon of the salt, and toss to coat. Spread the potatoes in a single layer on the sheet pan and bake until they are crisp, browned on the bottom, and release easily from the pan, about 25 minutes. Flip the potatoes and cook 8 minutes more.
While the potatoes cook, toss the beans in a medium-size bowl with the chili powder, granulated garlic, cumin, and 1/4 teaspoon of salt in a small bowl.
Use tongs to move the potatoes toward the center of the pan, fanning them out so they each overlap slightly. Top with the seasoned beans, then the Cheddar and Jack cheeses; return the pan to the oven, and cook until the cheese is melted, about 5 minutes.
Use a spatula to transfer to a large serving platter or individual plates and serve topped with the tomato mixture, avocado and, if desired a dollop of sour cream or yogurt.
* I left out the cilantro (sadly hubby hates cilantro), red onion, and jalapeño pepper.
