Potato Nachos

Name: Potato Nachos
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 5 cups
Ingredients: 1 pound 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 shredded cheddar cheese 1 cup shredded lettuce 1 medium tomato; diced ¾ cup peeled and diced cucumber 1 Tablespoon chopped cilantro ¾ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)

These potato nachos make for a flavorful, filling and nutritious meal. Add your favorite nacho toppings!

Video

Small plates of baked potato slices topped with lettuce, salsa and cilantro.

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

1 pound 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 shredded cheddar cheese

1 cup shredded lettuce

1 medium tomato, diced

¾ cup peeled and diced cucumber

1 Tablespoon chopped cilantro

¾ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Slice potatoes into small circles about ¼ inch thick.
Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
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.
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.
Remove potatoes from the oven.
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.
Remove from oven and top with lettuce, tomato, cucumber, cilantro and salsa.
Refrigerate leftovers within 2 hours.

Notes

No ground turkey? Use beans, scrambled tofu or any ground meat or poultry.
Try other toppings, such as guacamole or reduced-fat sour cream or plain yogurt.
Try using Food Hero salsa recipes provided by the Latinx workgroup: Salsa Roja and Salsa Verde.

Comments

Submitted by Erin Maidlow on Tue, 03/01/2016 - 10:39

These are delicious! The whole family loved them. I added cumin and garlic powder to the turkey, but everything else was great. I love that they have so many fresh veggies as toppings. It was a huge hit with the family!

Submitted by tierrabonita on Mon, 05/06/2013 - 03:19

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.

Submitted by jgallup02 on Thu, 01/10/2013 - 16:55

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.

Submitted by Swootman on Tue, 07/10/2012 - 15:29

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

Submitted by foodfan83 on Wed, 12/14/2011 - 15:02

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

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