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5 cups
Prep time:
30 minutes
Cooking time:
30 minutes


1 pound small red potatoes, skins on
2 teaspoons vegetable oil or cooking spray
8 ounces lean ground turkey (15% fat or less)
½ teaspoon chili powder
½ cup reduced-fat shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
¾ cup peeled and diced cucumber
1 Tablespoon chopped cilantro
¾ cup salsa


  1. Wash hands with soap and water.
  2. Slice potatoes into small circles about 1/4 inch thick.
  3. Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
  4. Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 degrees F for 25 to 30 minutes, depending on desired darkness.
  5. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 degrees F in an electric skillet) for 8 to10 minutes or until turkey browns.
  6. Remove potatoes from the oven.
  7. Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
  8. Remove from oven and top with lettuce, tomato, cucumber, cilantro and salsa.
  9. Refrigerate leftovers within 2 hours.


  • Try other toppings, such as guacamole or reduced-fat sour cream or plain yogurt.