Potato Nachos Food

POTATO CHIP NACHOS

Steps:

• Spread chips onto large microwaveable plate; top with cheese.
• Microwave on HIGH 1 to 2 min. or until cheese is melted.
• Top with remaining ingredients.
• Serve immediately.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

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.

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.

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

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.

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

BLACK BEAN POTATO NACHOS

Steps:

• Heat oven to 220C/200C fan/ gas 8. Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
• Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
• Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.

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!

POTATO NACHOS

Steps:

• Bake fries as directed on package until golden brown and crispy.
• Arrange half of the fries on large serving platter. Heat CHEEZ WHIZ as directed on label. Pour half of the CHEEZ WHIZ over fries; top with half of the salsa. Repeat layers.
• Serve immediately.

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.