adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy potato nachos recipe
Crispy potato nachos recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Loaded vegetarian nachos: crispy, cheesy, and hearty. A perfect, fiber-rich twist on a classic Mexican treat for a satisfying family meal.
Ingredients:
  • 1.5kg sebago potatoes, peeled, chopped into 4cm pieces
  • 80ml (1/3 cup) olive oil
  • 155g (1 1/2 cups) pre-grated 3 cheese blend
  • 1 large avocado, mashed
  • Sour cream, to serve
  • Sriracha, to serve
  • 2 tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño, deseeded, finely chopped
  • 40.00 ml chopped fresh coriander, plus extra leaves, to serve
  • 42.00 gm fresh lime juice
Instructions:
  • Preheat the oven to 220C/200C fan forced. Boil the potato in a large saucepan for 8 minutes until just tender. Drain in a colander and gently shake to rough up the surface.
  • In a shallow-sided baking tray, heat 2 tbsp olive oil in the oven for 5 minutes. Carefully add the potato to the tray, season with sea salt flakes, drizzle with the rest of the oil, and toss to coat. Roast for 40 minutes until light golden, then use a spatula to turn the potato. Roast for an additional 10 minutes until very golden and crisp. Sprinkle with cheese and bake for another 10 minutes until melted.
  • Combine tomato, onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and toss together to make the salsa.
  • Layer avocado slices and a dollop of sour cream on top of the baked potato. Generously spoon tomato salsa over the avocado and finish with a drizzle of spicy sriracha. Serve promptly to enjoy the flavors at their peak.

Similar Recipes