We’re just starting to get fresh potatoes from our local farmers and our backyard garden, and putting them to use in Loaded Potato Nachos is one of our favorite ways to enjoy them. We recently started having this recipe on Tuesdays, as a variation on Taco Night, and it’s become our daughter’s favorite meal of the week
The beauty of this dish is that you can bake the potatoes up to a few days ahead and keep them in the fridge until you are ready to use them—and the rest of the dish comes together in just minutes. Make a whole sheet pan for a family dinner, or do one plate at at time in the microwave, depending on what works best for you.
We’ve been making these with black beans, but you can change them up as you like. Try chickpeas or pinto beans, skip the onion, try green salsa verde, add some roasted sweet potato, or layer on shredded chicken, cooked crumbled sausage, or shredded pork. The salsa adds flavor and the cheese adds the element that makes them taste like nachos, so do include those ingredients!
And as far as the potatoes go, most potatoes will work. We’ve been using a variety called German Butterball, but Yukon Golds, red potatoes, or even sweet potatoes would work. Some are firmer than others, but since your toddler will likely eat them with their fingers, it might get messy no matter how much the potatoes hold together!
Loaded Potato Nachos
The recipe below makes a family-size portion, though if you bake the potatoes ahead of time, you can make individual portions by simply layering the ingredients on a plate and warming in the microwave for 30-45 seconds. We do it both ways!
- 6 small/medium potatoes
- 1 cup black beans
- 1/4 diced green onion
- 1/4 cup diced tomatoes
- 1/4 cup salsa
- 1/2 cup shredded cheddar cheese
- Salt to taste
- Preheat oven to 450 degrees F. Wash and dry the potatoes. Prick all over with a fork or a small paring knife. Wrap each in foil and place on a rimmed baking sheet. Bake for 30-45 minutes or until soft. Let cool until you are able to handle them.
- Reduce oven temp to 400 degree F. Coat a rimmed baking sheet with nonstick spray and slice potatoes about 1/2-inch thick. Place potatoes on the prepared sheet and top with beans, green onion, tomatoes, salsa, and cheddar cheese. Sprinkle on salt. Place into the oven to heat through and until the cheese is melted, about 5-8 minutes. Serve warm.
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Bake the potatoes up to 3 days ahead, let cool completely, and store in an airtight container in the fridge until ready to use.