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Potato Nachos

 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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 350 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 1,382 mg sodium,

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Potato Nachos (continued)

Nutritional Facts: 49 g carbohydrate, 7 g fiber, 12 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.