Potato Nachos

Prep time: 30 minutes
Cooking time: 30 minutes
Yield: 5 servings
Serving Size 1 cup
Nutrition Facts: View Label(s)


1 pound
small red potatoes, skins on
2 teaspoons
oil or cooking spray
8 ounces
lean ground turkey (15% fat)
1⁄2 teaspoon
chili powder
1⁄2 cup
reduced fat shredded cheddar cheese
1 cup
lettuce, shredded
1 medium tomato, diced
3⁄4 cup
cucumber, peeled and diced
1 Tablespoon
cilantro, chopped
3⁄4 cup


  1. Slice potatoes into small circles about 1/4 inch thick.
  2. Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
  3. Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 degrees for 25-30 minutes, depending on desired darkness.
  4. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 in an electric skillet) for 8-10 minutes or until turkey browns.
  5. Remove potatoes from the oven.
  6. Transfer baked potatoes to a casserole dish or an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
  7. Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
  8. Refrigerate leftovers within 2 hours.
Last updated: 07/10/15

4 Comments for "Potato Nachos"

Great! I am definitely going to make this again! Next time I am going to add some garlic powder to the trukey.

How very original. I've never thought to make nachos with potatoes.

These were great and a hit with my family. I would suggest watching the potatoes carefully so they do not burn. Using a mandoline really speeds the process of getting the potatoes sliced quickly, and thinly. 

So, so good! Such a unique take on nachos! The potatoes worked perfectly as the "chips" and the cucumber was a surprisingly great topping - couldn't get enough. We did add olives, guacamole and low-fat sour cream as topping options and served with the Food Hero retried bean soup which also made a great dipping sauce for the potatoes. You do really need to watch the potatoes carefully as the cook as jgallup02 mentioned. Oh and we make it half vegetarian with beans on that half instead of meat.

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