healthy loaded potato nachos

Loaded Baked Nachos

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 26
  • Total Time: 36 minutes
  • Yield: Serves 6-8 1x


You can add some of the ingredients to some of the areas—leaving the spinach off, adding more salsa or spice—to customize for everyone at the table. I usually leave about a 1/3 of the pan for the kids with less greens and salsa and then pile it on for my husband and I.


  • 2 pounds baby potatoes (like new potatoes or baby red potatoes)
  • 215 ounce cans black beans
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon salt
  • 1/2 cup pureed salsa
  • 12 cups chopped spinach (optional)


  1. Preheat oven to 400 degrees F. Grease a large rimmed baking pan. Wash and dry the potatoes. Slice about 1/4-inch to 1/2-inch thick and place into an even layer on the prepared pan, squeezing them together if needed. Bake for about 18-20 minutes or until soft when poked with a fork.
  2. Top with beans, cheese, cumin, chili powder, salt, and spinach, if using. Drizzle on the salsa in lines. salsa.
  3. Place into the oven to heat through and until the cheese is melted, about 5-8 more minutes. Serve warm, topped with sour cream or plain yogurt if desired.


To store: Leftovers can be stored in the fridge in an airtight containerfor up to 3 days.

To make this recipe ahead, prepare through the end of Step 2. Once the pan is cooled slightly, cover with plastic wrap and place into the fridge for up to 8 hours. Heat in a 400 degree oven for 8-10 minutes to warm through.

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