Description
Crispy roasted potato slices layered with beans, veggies, and a silky cheese sauce—these Loaded Baked Potato Nachos are comfort food at its crunchiest and cheesiest.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 2 tbsp olive oil
- 1 tsp cumin powder
- ½ tsp red chili powder
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- ½ cup milk
- ⅓–½ cup shredded cheese
- ½ tsp red chili flakes
- 1 tsp paprika
- Salt & pepper to taste
- ½ onion, diced
- 1–2 tomatoes, deseeded and diced
- ⅓ cup cooked red kidney beans (or black beans)
- ⅓ cup corn
- ½ green bell pepper, diced
- 8–10 olives, chopped
- Fresh cilantro or coriander, for garnish
Instructions
- Preheat oven to 220°C (425°F). Toss potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast 20–25 minutes, flipping once, until crisp and golden.
- Mix onions, tomatoes, kidney beans, corn, bell pepper, and olives in a bowl.
- Heat oil and butter in a pan. Whisk in flour; cook 1–2 minutes. Slowly whisk in milk; cook until thick. Add cheese, chili flakes, paprika, salt, and pepper. Stir until smooth.
- Layer half the potatoes in a skillet or dish. Top with half the veggies and cheese sauce. Repeat with remaining potatoes, veggies, and cheese sauce.
- Bake at 220°C (425°F) for 15–20 minutes until bubbling and golden.
- Sprinkle with cilantro. Serve hot!
Notes
Swap in sweet potatoes or tortilla chips if you like. Add jalapeños, guacamole, or sour cream to serve. For vegan nachos, use plant-based cheese and milk.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Oven-Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 40mg