Creeach Fam Recipes

Potato Nachos (Potachos)

Name: Potato Nachos (Potachos)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4-6 potatoes, boiled and diced (leftover potatoes are perfect for this!); 1/2 cup ground beef or turkey (usually this is also leftover); 2 cups salsa (optional – sometimes the nachos turn into loaded baked-potato nachos, in which case, salsa is unnecessary. But also, salsa is always delicious and appropriate in my opinion); 1 1/2 cups shredded cheese (anything that you have – those last bits of block cheese, the crumbs left in the bottom of the bag? It all goes.); 1/4 cup green onions, sliced; 1/2 cup sour cream or plain yogurt (I like sourcream better but we usually have plain yogurt on hand, so I use whichever); Any other favorite nacho toppings:; Black beans; Pinto beans; Beef (shredded or ground); Chicken (diced or shredded); Sour cream; Jalapeños; Hot sauce; Cilantro; Red onion; Green onion; Black olives; Queso fresco; Hot sauce; Pickled jalapenos

1 serving

portions

20 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

4-6 potatoes, boiled and diced (leftover potatoes are perfect for this!)

1/2 cup ground beef or turkey (usually this is also leftover)

2 cups salsa (optional – sometimes the nachos turn into loaded baked-potato nachos, in which case, salsa is unnecessary. But also, salsa is always delicious and appropriate in my opinion)

1 1/2 cups shredded cheese (anything that you have – those last bits of block cheese, the crumbs left in the bottom of the bag? It all goes.)

1/4 cup green onions, sliced

1/2 cup sour cream or plain yogurt (I like sourcream better but we usually have plain yogurt on hand, so I use whichever)

Any other favorite nacho toppings:

Black beans

Pinto beans

Beef (shredded or ground)

Chicken (diced or shredded)

Sour cream

Jalapeños

Hot sauce

Cilantro

Red onion

Green onion

Black olives

Queso fresco

Hot sauce

Pickled jalapenos

Instructions

Preheat the oven to 400 F.

Dice the leftover potatoes and spread them on a baking sheet in a single layer. Unlike chips when you’re making nachos, you don’t want the potatoes to overlap much.

Top them with the meat, salsa, and cheese (beans as well if you're using beans). Don’t be stingy. The best part of nachos is the toppings.

Bake for 10-15 minutes, until the cheese is melted and slightly browned at the peaks.

Remove from the oven and top with sour cream, green onions, and any other toppings.

Serve and enjoy (Pair it with a big salad - or serve it on top of a salad - for extra plant points!).

Nutrition

Taille de Portion

Calories

873

Lipides Totaux

45 g

Lipides Saturés

20 g

Lipides Insaturés

18 g

Acides Gras Trans

1 g

Cholestérol

166 mg

Sodium

1410 mg

Glucides Totaux

68 g

Fibres Diététiques

12 g

Sucres Totaux

12 g

Protéines

52 g