Friday, November 27, 2015

Baked Potato Nachos

Do you ever get tired of using corn tortilla chips for the base of your nachos? Try this baked potato nachos recipe and surprise everyone with the unique twist. This recipe became an instant favorite when I made it for my family. It is very easy to make and healthier than conventional nachos. This recipe is also perfect for game day. Give it a try!

Prep time: 20 minutes
Cooking time: 45 minutes
Servings: 4


  • 4 russet potatoes
  • 2 tablespoon oil (olive or any oil)
  • 1 small red onion (diced)
  • 1 small green pepper (diced)
  • 1 small red pepper (diced)
  • 2 small seeded plum tomatoes (diced)
  • 1/2 cup chopped green coriander leaves
  • 2 jalapeños (sliced)
  • 1/4 cup sliced green onions/ spring onions/ scallions
  • 1 cup Mexican cheese (optional)
  • 1/4 cup sliced black olives (optional)
  • 1 teaspoon red chili powder 
  • 1 teaspoon ground black pepper
  • 1 avocado (diced)
  • 8 to 10 corn tortilla chips for crunch
  • Salt to taste 
  • Salsa (check the recipe for salsa already on my blog)

For Black Beans:

  • 1 15 oz. can of black beans - rinsed and drained
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 jalapeno (minced)
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh lime/ lemon juice
  • salt to taste


  1. Scrub, wash and pat dry potatoes. Cut into 1/4 inch thick slices with skin (do not peel the skin).
  2. Preheat the oven to 425 degrees. Place potatoes in a bowl with oil, salt, black pepper and red chilli powder. Mix well to coat potatoes with oil and seasoning.
  3. Transfer potatoes to a large baking sheet and spread in a single layer.
  4. Bake for 30 minutes until golden brown.
  5. To make the beans, place a skillet or pot over medium high stove. Add oil, onion and cook, while stirring, until soft.
  6. Add minced garlic, jalapeño, salt,  black pepper and sauté for 1 minute.
  7. Add black beans and cumin powder. Stir for few minutes ( 3 to 4 minutes).
  8. Squeeze lemon juice on the beans and stir. The beans are now ready to serve.
  9. Place the potatoes in a serving plate and top with cheese (optional). Bake longer to melt the cheese.
  10. Top with the cooked black beans, diced tomatoes, green peppers, red peppers, green onions, avocado, Jalapeños, red onions and black olives (optional).
  11. Garnish with coriander leaves, salsa and corn chips.
  12. Serve immediately.


You may also add sour cream and fresh guacamole on the nachos (check the recipe for fresh guacamole on my blog).


  1. This recipe sounds so good, I am going to have to try it! I am also surprised because you don't often think of nachos as healthy but in looking at all of the ingredients there really isn't anything "bad" in there and it hits a lot of the major food groups!

    Diane Baker @ Alejandra's Restaurant

    1. Thanks Diana, for liking my recipe. Try and let me know how it is? Thanks!��

  2. Thanks for sharing this new twist on an old favorite recipe! I never considered using potatoes before. My family loves nachos but I agree that it’s getting old. I think they will really enjoy this new spin on something they already love. I need to get out of the box more and try new ways to liven up stale recipes.

    Cristopher @ Lamoraga Restaurant

  3. Dear Christopher, thanks for liking my dish.