Loaded Smash Potato Nachos

• total time: 53 minutes

Ingredients

1 Bag (680g) Baby Gold Potatoes

Avocado Oil Spray

Sea Salt

16oz 96/4 Lean Ground Beef

1 Packet Taco Seasoning

90g Beef Bone Broth

42g Part Skim Mozzarella

42g 2% Sharp Cheddar Cheese

2 Jalapenos

Fresh Chopped Tomatoes

Fresh Chopped Red Onion

Fresh Cilantro

60g Low Cal Garlic White Sauce (recipe below)

Low Cal Garlic White Sauce:

300g Plain Non Fat Greek yogurt

60g water

30g fresh lemon juice

1½ tsp garlic powder

1 tsp salt (to taste)

¼ tsp onion powder

Directions

Make low cal garlic white sauce by adding all ingredients to bowl and mixing till smooth. Add to the fridge.

Preheat the oven to 400 degrees F.

Boil baby potatoes until tender. Should take about 10-15 minutes.

Place a flat bottomed glass or measuring cup on each potato along with a piece of parchment paper so it doesn’t stick. Press down firmly until about ½ inch thick.

Spray with avocado oil and season with salt. Add to the oven for 25–35 minutes or until golden. Do this in two batches to avoid crowding.

Once the second batch is about to be done, add 96/4 lean ground beef to an already preheated pan on 7/10 heat. Flatten with spatula and cook 3-4 minutes until crust forms. Flip and cook for 2-3 minutes.

Then break up into pieces and add in your packet of taco seasoning and bone broth. Mix and then rinse shredded cheese under cold water and pat dry before adding. This removes surface starch and improves melt quality. Add on top of beef and then top with fresh jalapeno slices. Add cover on top to melt.

While this is all happening, add your smashed potatoes to your sheet pan and add back to the oven (400 degrees F) to do final crisp of the whole batch (about 5 minutes).

Top smashed potatoes with cheesy beef mixture, fresh jalapeño slices, tomato, red onion, cilantro, and drizzle with garlic white sauce and enjoy!