Nacho Potato Food

NACHO POTATOES

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.

ROASTED POTATO NACHOS (SHEET PAN)

Steps:

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• In a large bowl, toss sliced potatoes with olive oil, salt and paprika until evenly coated.
• Spread potatoes onto baking sheets in single layers.
• Bake potatoes until fork-tender, about 20-25 minutes.
• Combine potatoes onto one baking sheet so that there is little to no space between potatoes.
• Top potatoes evenly with black beans, spinach, salsa, and cheeses. If you have a jalapeno pepper, add slices now.
• Bake until the cheeses are melted, about 10 minutes.
• Top with optional toppings like diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole.

POTATO NACHOS

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!

NACHO POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
• While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
• Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
• To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
• Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.

QUICK POTATO NACHOS

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.

POTATO PEEL BREAKFAST NACHOS

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.

NACHO-STYLE SKILLET POTATOES

Steps:

• Heat 1 Tbsp. oil in large skillet. Add potatoes in single layer in batches; cook 4 min on each side or until browned on both sides. Remove potatoes from skillet; cover to keep warm. Repeat with remaining oil and potatoes.
• Return all potatoes to skillet; top with beans and cheese. Cover; cook 5 min. or until beans are heated through and cheese is melted.
• Top with peppers and sour cream.

NACHO POTATO SKINS

Steps:

• Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
• Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
• Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
• Bake 12 to 14 min. or until cheese is melted.
• Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.

NACHO POTATO SKINS

Steps:

• Heat oven to 425 degrees.
• Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
• Bake for 40 to 60 minutes or till tender.
• (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Reserve the pulp for mashed potatoes or another use.
• Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
• Sprinkle the insides with seasoned salt and ground red pepper.
• Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from heat for 3 minutes.
• Turn potato pieces skin side down.
• Sprinkle with shredded cheese.
• Broil 2 minutes more.
• Arrange the potato pieces on a heated serving platter.
• Serve with desired toppers.
• To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.

POTATO NACHOS

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.

CHEESY POTATO NACHOS

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.

NACHO POTATO SOUP

Steps:

• In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.