Oven Potato Slice Nachos Recipes

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QUICK POTATO NACHOS

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



Quick Potato Nachos image

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

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

NACHO POTATOES

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6



Nacho Potatoes image

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.

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

OVEN-BAKED POTATO SLICES

I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!

Provided by Jodster

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8



Oven-Baked Potato Slices image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
  • Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
  • Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
  • Remove from the oven. Let cool slightly and pour into a serving dish.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g

4 medium baking potatoes, sliced 1/8-inch thick
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
1 pinch cayenne pepper
1 dash salt
4 tablespoons olive oil, or more as needed

POTATO NACHOS

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



Potato Nachos image

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.

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

OVEN POTATO SLICE NACHOS

Make and share this Oven Potato Slice Nachos recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8



Oven Potato Slice Nachos image

Steps:

  • Slice the potatoes into 1/4-inch thick, then arrange in a single layer onto a large greased baking sheet/s.
  • Sprinkle both sides with seasoned salt (or white salt) and black pepper.
  • Place 4 inches from broiler heat and broil until golden brown; turn over the slices and broil other side of slices until browned and fork-tender.
  • Remove from oven and top with taco sauce, green onions, chilies, shredded cheese and sliced olives.
  • Broil until the cheese has melted.

Nutrition Facts : Calories 901.9, Fat 40, SaturatedFat 25.2, Cholesterol 138.6, Sodium 3364.9, Carbohydrate 101.7, Fiber 9.1, Sugar 24, Protein 36.4

2 large russet potatoes
seasoning salt
black pepper
2 (8 ounce) jars taco sauce (or use homemade)
5 green onions, finely chopped
chopped green chili
2 cups shredded Mexican blend cheese (or use old cheddar)
sliced black olives or green olives

POTATO PEEL BREAKFAST NACHOS

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



Potato Peel Breakfast Nachos image

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.

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)

OVEN-BAKED NACHOS

Make and share this Oven-Baked Nachos recipe from Food.com.

Provided by BLUE ROSE

Categories     Lunch/Snacks

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12



Oven-Baked Nachos image

Steps:

  • Preheat oven to 350°F.
  • Place diet cola in a saucepan over medium-high heat and reduce in half. Reserve for later.
  • Heat olive oil in a large sauté pan over medium-high heat and sauté chicken until light golden on all sides, about 7-10 minutes. Remove chicken and reserve.
  • In same pan, add onions and peppers and sauté for 5 minutes, add garlic. Continue to cook until onions are translucent.
  • Add chicken and diet cola reduction, add salt and pepper, toss well and remove from heat. Cover to keep warm while preparing tortillas.
  • Place tortilla wedges on non-stick cookie sheets and spray with cooking spray.
  • Bake at 350°F until tortillas are crispy and lightly golden, about 12 minutes. Cool slightly.
  • Top with chicken, onions and peppers.

Nutrition Facts : Calories 248.5, Fat 9.7, SaturatedFat 2.5, Cholesterol 43.6, Sodium 937.7, Carbohydrate 22.3, Fiber 2.6, Sugar 3.8, Protein 17.7

16 fluid ounces Diet Coke
2 teaspoons olive oil
1 1/2 lbs chicken breasts, cut into 1/2-inch cubes
2 large onions, diced into 1/2-inch cubes
1 large green bell pepper, diced into 1/2-inch cubes
12 ounces red bell peppers, diced into 1/2-inch cubes
3 jalapenos, seeded, finely diced
4 garlic cloves, chopped
1 tablespoon salt
2 teaspoons black pepper, freshly ground
10 flour tortillas, - (8-inch diameter)
as needed fat-free nonstick cooking spray

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