Potato Nachos Recipe
Potato Nachos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 2 snack servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Nachos in Country Woman September/October 1990, p35

Nutritional Facts

1 cup: 350 calories, 13g fat (7g saturated fat), 30mg cholesterol, 1382mg sodium, 49g carbohydrate (10g sugars, 7g fiber), 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
  1. 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.
  2. 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. Yield: 2 snack servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Nachos in Country Woman September/October 1990, p35

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MY REVIEW
timmay1 User ID: 5992878 13109
Reviewed Jul. 20, 2011

"What's not to like? Potatos, in any form, GREAT!...Nachos. Well, Yo no puedo tener suficiente!!

I made this recipe exatly as written and the result was very good.
I made a 2nd batch with a couple of personal changes.
First, I quadrupled the recipe. Next, I nixed the taco sauce. Instead, when they came out of the oven, I sprinkled my own homemade "hot" salsa on them.
Since I like "fire in my mexican dishes, I used diced Jalapeno AND Habanero peppers in place of the green chilies.
Oh yeah, one other thing....on top of the potatos, I put some finely cubed tomatoes!
Don't get me wrong. No matter how you make these "Nachos" they are delicious!!"

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