Potato Nachos
Turn your snack game up a notch with these irresistible Potato Nachos, a creative twist on the classic chip-based appetizer! Featuring crispy oven-baked russet potato slices as the foundation, this recipe combines layers of melted cheddar and Monterey Jack cheeses with savory black beans, juicy cherry tomatoes, zesty jalapeños, and fresh green onions for a bold and flavorful bite. Perfectly seasoned with paprika, salt, and pepper, these loaded potato rounds deliver the crunch and flavor you crave. Serve them warm with creamy guacamole and tangy sour cream for the ultimate crowd-pleaser. Ready in under an hour, this easy-to-make dish is perfect for game day, parties, or a fun family dinner. Indulge in this gluten-free, customizable recipe that’s sure to be a hit at your next gathering!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Black beans (canned, drained, and rinsed)
- 1 cup Cherry tomatoes (diced)
- 0.25 cup Jalapeño slices
- 0.25 cup Green onions (sliced)
- 0.5 cup Guacamole
- 0.5 cup Sour cream
- 2 tablespoons Cilantro (chopped, optional)
Instructions
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them to prevent sticking.
Wash the russet potatoes thoroughly and slice them into 1/4-inch thick rounds. Try to ensure uniform thickness for even cooking.
Place the potato slices in a large bowl and drizzle with olive oil. Sprinkle the slices with salt, black pepper, and paprika, then toss to coat evenly.
Arrange the potato slices in a single layer on the prepared baking sheets. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
Remove the baked potato slices from the oven and arrange them on one baking sheet, slightly overlapping to create a base for the nachos.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the potato slices. Scatter the black beans over the cheese.
Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the potato nachos from the oven and top with diced cherry tomatoes, jalapeño slices, and green onions.
Serve the nachos warm with guacamole, sour cream, and a garnish of chopped cilantro if desired.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 23.7 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2418 mg | 186% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5826 mg | 124% | |
*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.
