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
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.
POTATO NACHOS
A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!
Provided by Starrynews
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 397.5, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.5, Sodium 158.8, Carbohydrate 73.4, Fiber 10.9, Sugar 4.7, Protein 11.8
SWEET POTATO NACHOS
The chorizo and cheese in these slightly-elevated (but not too elevated) nachos add just the right note of smoke and richness, and parallel the cabernet.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
- 2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
- 3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
- 4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.
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
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.
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
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
NACHO POTATOES
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
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.
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
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
LOADED SWEET POTATO NACHOS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion
Provided by Crystal Hatch
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Evenly slice sweet potatoes into rounds.
- In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Lay rounds flat on a parchment-lined baking sheet and set aside.
- On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- Allow both to cool. Then, shred the chicken using two forks.
- Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams
CHEESY POTATO NACHOS
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
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
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