Nacho Potatoes Recipes

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

POTATO NACHOS

Steps:

• Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted. , Microwave Method: Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted.

NACHO POTATOES

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss potato wedges with the oil, salt, and pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes with tongs or a spatula; transfer skillet to oven.
• Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
• Sprinkle potatoes with cheese, bacon, and scallions; return to oven, and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven, and serve hot.

NACHO POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
• While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
• Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
• To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
• Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.

NACHO POTATO SOUP

Steps:

• In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

POTATO NUGGET NACHOS

Steps:

• Heat oven to 450°F. Line 17x12-inch half-sheet pan with foil. Bake potato nuggets as directed on package.
• Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.

POTATO NACHOS

Steps:

• Preheat oven to 425°F
• Clean and scrub potatoes, then chop them into thick wedges.
• Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
• Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
• While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
• Remove beans from heat and mix with the tomato, green onion, and green chilies.
• When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
• Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

POTATO PEEL BREAKFAST NACHOS

Steps:

• Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
• Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
• Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
• Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
• Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
• Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
• To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird's nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook's Note). Top with the pickled jalapeños, fried egg and Cotija.

NACHO BAKED POTATOES

Steps:

• Pierce the potato several times with a fork.
• Bake the potato in a preheated 450* oven for about 1 hour until tender.
• Split the potato slightly with a knife and scoop the flesh into a bowl.
• Mash the flesh with the salsa and scoop back into the potato skin.
• Bake for an additional 5 minutes.
• Drizzle with salsa con queso, and serve with a dollop of sour cream and corn chips.
• Enjoy!