Easy Potato Nachos
Cook Time
50
mins
Calories
319
Serving Size
6
Carbs
47.7
Fat
10.2
Protein
10.8
description
Better than chips... yeah I said it!!
ingredients
- 10-11 small potatoes (I like Yukon)
- 3 tablespoons olive oil
- 1/2 teaspoon salt, plus more for topping
- 1/4 teaspoon pepper
- 4 ounces sharp cheddar, shredded
- 1 1/2 teaspoons cornstarch
- 1 teaspoon hot sauce (plus more for topping)
- 1/2 cup evaporated milk (plus more if you want thinner sauce)
- chopped pickled jalapenos
- chopped green onions
- diced tomatoes
- diced avocado
- diced raw onion
- sour cream
- chopped cilantro
directions
- Preheat the oven to 450 degrees F. Cover two baking sheets with aluminum foil and spray the foil with cooking spray.
- In a medium bowl, toss the potatoes and olive oil together to coat the potatoes. Spread them in a single layer over the prepared baking sheets, being sure not to crowd them so they will brown nicely. Sprinkle salt and pepper evenly over all the potatoes.
- Bake them for 23-27 minutes or until golden brown, tossing once during baking. Pull the potatoes out of the oven when they're golden and let them cool while you make your cheese sauce.
- While the potatoes cool, toss the cheese and cornstarch together in a medium bowl.
- Transfer this mixture to a saucepan and add the hot sauce and 1/2 cup of the evaporated milk. Turn the heat on to medium and cook, whisking constantly, until the mixture is melted and thickened, about 5-10 minutes. Add more evaporated milk to thin to the consistency you prefer (I didn't need to add any). I actually added a little yellow food coloring, too, because I wanted my cheese to look super cheesy. Feel free to skip this if you don't care.
- When your cheese sauce is ready, heap the potatoes into a pile on one of the baking sheets. Drizzle them with the freshly prepared cheese sauce.
- Top with pickled jalapeños, tomatoes, green onions, diced avocado, onion, sour cream, and chopped cilantro. Serve immediately.