Potato Nachos

Free of Top Allergens

Potato Nachos

Top with whatever toppings you like. Use chicken, beef, or leave it vegetarian. A great way to use up leftover taco meat.


  • 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


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!

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