Potachos
Say hello to your new favorite party appetizer: Potachos! This irresistibly indulgent recipe takes the comfort of crispy, oven-baked potato slices and elevates it to nacho-level greatness with layers of gooey cheddar cheese, smoky bacon, fresh diced tomatoes, zesty green onions, and creamy dollops of sour cream and guacamole. Perfectly seasoned with a hint of paprika and a touch of spice from optional jalapeño slices, these loaded potato nachos are the ultimate crowd-pleaser. Whether you're hosting game night or just craving a satisfying snack, Potachos deliver bold flavors and crunchy textures in every bite. Ready in under an hour, this easy-to-make dish maximizes flavor with minimal effort—ideal for busy weeknights or festive gatherings. Serve them hot and watch these cheesy, savory stacks disappear in no time!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 0.5 cup diced tomatoes
- 0.25 cup sliced green onions
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup jalapeño slices (optional)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Wash the russet potatoes thoroughly and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer.
In a large bowl, toss the potato slices with olive oil, salt, paprika, and black pepper until well coated.
Arrange the potato slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
Bake the potato slices in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden and crispy.
Remove the potato chips from the oven and transfer them to a large oven-safe dish or skillet, layering them slightly.
Sprinkle the shredded cheddar cheese evenly over the potato chips and return the dish to the oven. Bake for an additional 5 minutes, or until the cheese is fully melted.
Remove the dish from the oven and top the cheesy potato chips with crumbled bacon, diced tomatoes, green onions, jalapeño slices (if using), and dollops of sour cream and guacamole.
Serve immediately and enjoy your loaded Potachos while they’re hot and gooey!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 485 mg | 37% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1269 mg | 27% | |
*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.
