Potato Nachos

Potato Nachos

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These had been on the menu plan several times, and got passed up for something else. Usually because I tried to plan them on Sundays, but pizza night took over, as it usually does on Sunday! But I went to the grocery and bought cheese especially for this recipe (we hadn’t bought cheese in forever, which in all actuality is rather a shame).

After the shredding of cheese and dicing of veggies, these amazingly veggielicious Potato Nachos were born!

I can’t remember exactly where I saw this idea. Anything Mexican tends to stick on my radar for a while, because we are phenes for any Mexican style cuisine. It doesn’t really need too strict of a recipe either, because after making the potatoes you can customize your nachos however you please! Below is the recipe (as best as I can guess for veggie proportions) for this monstrous tray of deliciousness.


Potato Nachos




Yield 6 -8


  • 4 medium Russet potatoes
  • 10-12 oz shredded chicken
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 12-15 black olives, diced
  • 1/2 a tomato, diced
  • 1 cup black beans
  • 1 cup refried beans
  • 4-5 oz mild cheddar cheese, shredded
  • EVOO
  • plain Greek yogurt (serves as sour cream)
  • avocado
  • salt
  • chili powder
  • garlic powder


  1. Preheat oven to 425.
  2. Wash and slice potato into 1/4 inch thick slices.
  3. Toss with a swirl off EVOO and evenly coat. Lay flat on two baking sheets, and salt to taste. Bake for 12 minutes. Flip, and bake another 8 minutes.
  4. Broil for 3-5 minutes until potatoes are browned. Remove from oven.
  5. While potatoes are baking, put refried beans in a sauce pan. Heat and stir in a dollop of Greek yogurt, shake of chili powder and garlic powder. Keep warm once heated through.
  6. Toss chicken in 2-3 shakes of chili powder and garlic powder.
  7. Reset oven temp to 350.
  8. On a 1 inch deep cookie sheet, lay potatoes out, completely covering the bottom. Layer with ingredients in the following order: refried beans, chicken, black beans, veggies, cheese
  9. Place in oven for 5 minutes until cheese is melted.
  10. Serve with Greek yogurt and avocado. Then devour!

Courses Dinner

Cuisine Mexican


potato nachos

We had enough leftovers to take for lunch the next day. They were great reheated! And of course, heavily dosed with avocado. I’m pretty sure Kyle doused his with sriracha. Typical!

Tell me…
How often do you eat Mexican food?

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