Nacho Potato
Transform your snack game with this irresistible Nacho Potato recipe—where crispy roasted russet potato slices take center stage as the ultimate base for a nacho-inspired feast. Perfectly seasoned with smoked paprika, olive oil, and a hint of salt and pepper, these golden gems are topped with savory taco-seasoned ground beef, gooey melted cheddar cheese, and a vibrant medley of fresh toppings, including creamy sour cream, zesty guacamole, juicy diced tomatoes, and fiery sliced jalapeños. Garnished with a sprinkle of fresh cilantro, this dish is the perfect combination of loaded nachos and hearty comfort food. Ready in under an hour, Nacho Potatoes make an excellent party appetizer, game-day snack, or even a satisfying main course that will have everyone coming back for more.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 2 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 1 cup Diced tomatoes
- 0.25 cup Sliced jalapeños
- 2 tablespoons Chopped cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Wash and scrub the potatoes thoroughly. Slice them into 1/4-inch thick rounds.
In a large bowl, toss the potato slices with olive oil, salt, black pepper, and smoked paprika until evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheet. Bake for 20 minutes, then flip the slices and bake for another 15-20 minutes or until golden and crispy.
While the potatoes are baking, cook the ground beef in a large skillet over medium heat. Break it apart with a wooden spoon and cook until browned and fully cooked, about 5-7 minutes.
Drain any excess grease from the skillet, then stir in taco seasoning and water. Simmer for 3-4 minutes until the mixture thickens slightly.
Once the potatoes are done baking, remove them from the oven and arrange them on a serving platter or baking dish.
Sprinkle shredded cheddar cheese evenly over the potato slices. If desired, return them to the oven for 2-3 minutes to melt the cheese.
Top the nacho potatoes with the cooked taco meat, sour cream, guacamole, diced tomatoes, sliced jalapeños, and chopped cilantro.
Serve immediately and enjoy your Nacho Potatoes as a hearty appetizer or main dish!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 517 mg | 40% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
