Quick Potato Nachos Recipes

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NACHO POTATOES



Nacho Potatoes image

Serve these topped with your favorite salsa and a dollop of sour cream, just like traditional nachos.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

3 medium russet potatoes, peeled and each cut lengthwise into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1 cup (about 4 ounces) shredded Monterey Jack, or cheddar cheese
8 slices turkey bacon, cooked and crumbled
2 scallions, white and pale green parts, thinly sliced

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.

CHEESY POTATO NACHOS



Cheesy Potato Nachos image

These yummy potatoes are like some I enjoyed in a pub once, with a nice cold beer. Top with caramelized onions, sour cream, chili, or whatever you have on hand. Yum!

Provided by 1cookinmama

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 3

Number Of Ingredients 7

3 russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sea salt
⅛ teaspoon ground black pepper
4 slices turkey bacon, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet.
  • Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes.
  • Bake potatoes in the preheated oven until tender, about 25 minutes.
  • Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop.
  • Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 39.5 g, Cholesterol 44.1 mg, Fat 22.3 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 9.9 g, Sodium 973.5 mg, Sugar 2.1 g

POTATO NACHOS



Potato Nachos image

I love getting nachos at sporting events so I wanted to create a recipe like them. This is the result of my experiments and my family loves it!-Deb Helmer, Winfield, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 snack servings.

Number Of Ingredients 7

1 large baking potato
1/8 teaspoon salt
1 bottle (8 ounces) taco sauce
1/2 cup sliced green onions
1/2 cup chopped green chilies
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

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.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1382mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 7g fiber), Protein 12g protein.

NACHO POTATOES



Nacho Potatoes image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
1 (16-ounce) can black bean refried beans (recommended: Rosarita)
1 cup Mexican style shredded cheese (recommended: Kraft)
1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
1/2 cup mild chunky salsa (recommended: Pace)
1/2 cup sour cream

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.

QUICK POTATO NACHOS



Quick Potato Nachos image

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Provided by Micaella

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned chopped green chiles

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.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g

POTATO PEEL BREAKFAST NACHOS



Potato Peel Breakfast Nachos image

Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let's use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let's use the peels of potatoes. Don't worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don't forget all those leftover herbs that you bought for a particular recipe and don't know how to use up. Let's Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 cup mayonnaise
1 lemon, zested and juiced
1 clove garlic, grated
1/2 bunch chives, chopped (about 1 ounce)
1/2 bunch cilantro leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 bunch flat-leaf parsley leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 teaspoon white wine vinegar
1 lime, juiced
1 teaspoon smoked paprika
1 cup plus 1 tablespoon vegetable oil, plus more for frying
Peels from 5 medium russet or Idaho potatoes (about 2 cups) (about 4 ounces), chilled in water (see Cook's Note)
Kosher salt
1 large egg
1 pickled jalapeño or serrano chile, sliced
1/4 cup grated Cotija (about 1 ounce)

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.

SUPER QUICK NACHOS



Super Quick Nachos image

Make and share this Super Quick Nachos recipe from Food.com.

Provided by bert2421

Categories     Lunch/Snacks

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 3

30 round tortilla chips
1/4 cup salsa
1 1/4 cups shredded monterey jack cheese or 1 1/4 cups cheddar cheese

Steps:

  • Heat oven to 400.
  • Line sheet with aluminum foil.
  • Place chips in single layer on cookie sheet.
  • Top with salsa.
  • Sprinkle with cheese.
  • Bake about 5 minutes until cheese is melted.

10-MINUTE QUICK NACHOS



10-Minute Quick Nachos image

Answer the call for nachos with 10-Minute Quick Nachos. This quick nachos recipe ensures they get this cheesy, spicy deliciousness without delay.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 10m

Yield 8 servings

Number Of Ingredients 5

8 cups tortilla chips (about 8 oz.)
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese
1/2 cup sliced fresh jalapeño peppers
1 can (2.25 oz.) sliced black olives, drained
1/2 cup TACO BELL® Thick & Chunky Medium Salsa

Steps:

  • Heat oven to 400ºF.
  • Layer 1/3 each of the chips, cheese and peppers in shallow ovenproof dish. Repeat layers twice.
  • Bake 7 min. or until cheese is melted.
  • Top with remaining ingredients.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 0.9517 g, Protein 7 g

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