Potato Nachos

Prep time: 30 minutes
Cooking time: 30 minutes
Yield: 5 servings
Serving Size 1 cup
Nutrition Facts: View Label
Make it a Meal: 
    • a cup fresh berries
    • whole wheat roll
    • a glass of low-fat milk

    Ingredients

    1 pound
    small red potatoes, skins on
    2 teaspoons
    oil or cooking spray
    8 ounces
    ground turkey
    1⁄2 teaspoon
    chili powder
    1⁄2 cup
    cheddar cheese, shredded
    1 cup
    lettuce, shredded
    1 medium tomato, diced
    3⁄4 cup
    cucumber, peeled and diced
    1 tablespoon
    cilantro, chopped
    3⁄4 cup
    salsa

    Directions

    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 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: 01/28/13

    4 Comments for "Potato Nachos"

    0.2

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

    0.2

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

    0.2

    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. 

    5

    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.

    Rating: 
    4.5
    Average: 4.5 (2 votes)

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