Loaded Potato Chip Nachos Recipes

LOADED POTATO CHIP "NACHOS"

Loaded Potato Chip

Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.

Provided by DrGaellon

Categories Lunch/Snacks

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium russet potato, peeled and cut into 1-inch cubes
1/2 cup whole milk
1 tablespoon butter
salt
ground black pepper
4 slices thick-cut bacon
7 ounces kettle-cooked potato chips (1 bag)
1 cup grated extra-sharp cheddar cheese
2 -3 scallions, sliced
1/4 cup sour cream

Steps:

Preheat oven to 400°F.
Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.

Nutrition Facts : Calories 628.2, Fat 46.8, SaturatedFat 20.1, Cholesterol 67.1, Sodium 700.9, Carbohydrate 37.3, Fiber 3.6, Sugar 4.5, Protein 16.8

LOADED BAKED POTATO CEREAL NACHOS

Loaded Baked Potato Cereal Nachos image

Chex cereal and potato chips are piled high with toppings for a delicious savory snack perfect for game day!

Provided by Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons butter, melted
1 tablespoon ranch dressing mix (from 1-oz package)
4 cups Corn Chex™ cereal
4 cups potato chips
2 cups shredded Cheddar Cheese (8 oz)
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped fresh chives
1/4 cup ranch dressing

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and ranch dressing mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
Stir in potato chips. Sprinkle evenly with cheese and bacon. Bake 3 to 4 minutes or until cheese is melted.
Sprinkle with chives. Drizzle with ranch dressing. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g

LOADED NACHOS

Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

Ingredients

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

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