Aka, “Irish Nachos”. I discovered a couple of weeks ago when I had Potato Nachos on our menu that there are a number of people who aren’t familiar with this very easy and very kid-friendly meal. So of course, I thought I should share it. There is really nothing special about it. It’s very versatile to whatever flavors you like.
Perfectly Allergy-Friendly
Potato Nachos
Top with whatever toppings you like. Use chicken, beef, or leave it vegetarian. A great way to use up leftover taco meat.
Ingredients
- 6-8 russett potatoes
- 1-2 tablespoons olive oil, extra-virgin
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1/2 teaspoons nutmeg, ground
Instructions
Preheat oven to 400 degrees.
1. Wash and slice russett potatoes into 1/2 inch thick slices. Place on large baking sheet. Drizzle with olive oil, salt, pepper, nutmeg, and garlic powder. Bake for about 30 minutes or until cooked through, flipping/stirring every 15 minutes.
2. Get toppings ready while potatoes are cooking. Suggestions: taco meat, crumbled bacon, salsa, sliced avocado, cheese, sour cream.
3. When potatoes are cooked. Place them on a plate and top with your favorites toppings.
Serves 4. Enjoy!
Do you make a similar recipe for potato nachos? Please share some of your favorite ways to serve this family-friendly dish.
Recipe shared at Allergy-Friendly Friday, Real Food Wednesdays, Gluten-Free Wednesdays, and Slightly Indulgent Tuesday.
I’m definitely going to add this to my repertoire. A change-up from tacos but more substantial than nachos!
Yep! My kids love them. I actually think I like them better than the traditional nachos because the “chips” don’t get soggy and I don’t eat very much corn anyway. Come to think of it, I probably like them better than traditional tacos too. I hope your family enjoys them as well!
Found your blog through the comments on moneysaving mom.
These look great! I love tacos and I love potatoes, never thought to put the two together. Question: What are the little white squares in your picture?
Welcome! I’m so glad to have you here.
The great thing about this recipe is that it’s so versatile. We try to stay away from corn, so thin potatoes were a great alternative and it’s very hearty. Plus, I usually just pull a pre-cooked frozen stash of ground beef or chicken out of the freezer and add taco seasoning.
The white stuff? That is too funny! It’s actually little bit size pieces of mozzarella cheese that someone gave me. My husband and son can’t have the dairy, so they top their nachos with avocado and salsa. My girls and I do not have allergies, so we load up the cheese and sour cream (if we have it, as I don’t stock it very often). The addition of just about any topping is delicious and fun for the kids — kind of a taco bar!
Enjoy!
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