Hands up in the air for a 5-ingredient pantry staple meal! These roasted potato nachos only require a handful of ingredients and are ready in 40 minutes or less!roasted potato nachos on a sheet pan with black beans, melted cheese, salsa, sour cream, cilantro, and jalapenos

This post is sponsored by The Little Potato Company. Thanks for supporting the brands that make TFD possible! As always, opinions are my own.

Who doesn’t love a good pantry staple meal for those nights when you have no idea what’s for dinner?! Especially right now as so many of us are leaning on pantry staple recipes as we try to minimize trips to the grocery store.

That is why I LOVE this nacho recipe. It only calls for 5 main ingredients and is ready in less than 40 minutes!

Cooking delicious and healthy meals doesn’t require long ingredient lists and hours in the kitchen. Plus, it’s kid-friendly (your kids can help add toppings!) and something the whole family will enjoy.

This recipe calls for pantry staple ingredients: the 5 main ingredients are either shelf-stable (canned or jarred), frozen, or have a long shelf-life (Creamer potatoes and cheese).

Ingredients You’ll Use

nacho ingredients black beans, cheddar cheese, spinach, salsa, creamer potatoes separated in white bowls

Ingredient Notes:

What are pantry staple ingredients?

Pantry staple ingredients are those which have a longer shelf life and can be used in a number of recipes. They might be shelf-stable (able to be stored at room temperature) and come in a box, jar, can or bag, or some pantry staples can be found in the refrigerator (eggs, cheese) or the freezer (frozen fruits, vegetables, rice).

How long is the shelf-life for cheese and potatoes?

To maximize the shelf life of shredded cheese, don’t open it until you’re ready to use. Once opened, if stored properly, shredded cheese lasts about 5-7 days. Creamer potatoes can last for a few weeks if stored in a cool, dark place.

Can you freeze shredded cheese?

YES! Most people don’t know this but you can actually freeze shredded cheese and it will last in the freezer for up to three months. Place it in the freezer in its store-bought bag or transfer it to an airtight resealable freezer bag.

How to Make Roasted Potato Nachos

To help the potatoes cook properly, use two baking sheets to give the potatoes space in-between. The potatoes will shrink slightly with cooking. Then you can transfer the potatoes to one baking sheet (the larger of the two if different sizes). But make sure the potatoes are still in a single layer, touching each other, with little to no space in-between. This will help to make sure no toppings fall between the cracks!two photos showing thinly sliced potatoes and toppings like shredded cheese, jalapenos, and black beansThen you add your favorite nacho toppings! I recommend at the minimum beans, salsa and cheese.

Beans are a source of plant-based protein but you can add shredded cooked chicken or ground beef if you want more protein.

For nachos, my favorite cheese combination is shredded cheddar and shredded Monterey jack but you can use one or the other depending on what you have on hand. If you have kids at home, this could be a fun step for them being able to add the toppings.

This recipe also calls for frozen spinach but you could use fresh spinach or another vegetable you have on hand. If you’re using frozen spinach, be sure to defrost it first (I used the microwave), and then wring out the excess water. You could use a clean dishcloth or I used a fine mesh strainer and pressed the spinach into the strainer using my hands.

Nacho FAQs

What kind of potatoes should I use?

This recipe features tasty and nutritious Creamer potatoes. I used The Little Potato Company Dynamic Duo bagged potatoes. I love them because they don’t require peeling and cook up quickly (key for a quick weeknight dinner!). They also come pre-washed so you don’t have to worry about an extra prep step! They are extremely versatile and can be cooked in a variety of ways including smashed, steamed, roasted or grilled in minutes.a serving of roasted potato nachos on a white plate, bag of creamer potatoes, and sheet pan

Are potatoes healthy?

Potatoes get a bad rap but they are actually a nutrient-dense food! Potatoes are an excellent source of vitamin C, a good source of potassium (more than a banana!) and a good source of vitamin B6. Plus, they serve as a carbohydrate source and carbohydrates are our body’s preferred source of energy!

What other toppings could I use?

This recipe is easily customizable based on your taste preferences and what you have on hand!

Optional toppings include:

  • Sour cream or Greek yogurt: Adds a nice creaminess and richness to balance out the heat!
  • Red onion: Adds a bitter flavor and fresh crunch!
  • Avocado or guacamole: Adds a rich creaminess and fresh flavor
  • Jalapeno pepper: For the heat! Don’t remove the ribs and seeds if you want the spice.
  • Cilantro: Adds a pop of green and fresh flavor!

close up shot of roasted potato nachos on sheet pan with melted cheese, black beans, jalapenos

For more pantry staple recipes:

West African Peanut Stew with Chicken

The Best Everything Bagel Casserole

Vegan Loaded Sweet Potato

Instant Pot Vegetarian Chili Mac

To find The Little Potato Company near you, head to the store locator on their website!

Be sure to save this recipe on Pinterest for later! If you liked this recipe, let me know in the comments below! Or share it on Instagram and tag me, and I’ll re-share it!

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roasted potato nachos on a sheet pan with melted cheese, sour cream, cilantro, and jalapenos

Roasted Potato Nachos (Sheet Pan)

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)


Hands up in the air for a 5-ingredient pantry staple meal! These roasted potato nachos only require a handful of ingredients and are ready in 40 minutes or less!


  • 2 lbs The Little Potato Company Dynamic Duo bagged Creamer potatoes, sliced into ¼-inch rounds
  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 1 cup canned black beans, drained and rinsed
  • 2 cups frozen spinach, defrosted
  • 2/3 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack
  • Optional toppings: sliced jalapeno pepper, diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole


  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2. In a large bowl, toss sliced potatoes with olive oil, salt and paprika until evenly coated.
  3. Spread potatoes onto baking sheets in single layers.
  4. Bake potatoes until fork-tender, about 20-25 minutes.
  5. Combine potatoes onto one baking sheet so that there is little to no space between potatoes.
  6. Top potatoes evenly with black beans, spinach, salsa, and cheeses. If you have a jalapeno pepper, add slices now.
  7. Bake until the cheeses are melted, about 10 minutes.
  8. Top with optional toppings like diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole.


  1. Be sure to squeeze excess water out of defrosted spinach. I add the spinach to a fine mesh strainer and press the spinach down with my hands until most of the water is released.
  2. If you want more protein, you can add shredded cooked chicken.
  3. If you want to make this vegan, use non-dairy shredded cheese.
  4. You don’t have to use two types of cheese – either shredded cheddar or Monterey jack will work well.
  5. If you don’t have paprika, you can omit it. Just be sure to season potatoes with olive oil and salt before baking.
  6. When you transfer potatoes to one baking sheet, keep them in a single layer but push them together so they are all touching – this helps keep the toppings on top.
  7. Use a larger baking sheet if possible – the one I used is 18×13’’.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Nachos
  • Method: Sheet Pan
  • Cuisine: Mexican

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  1. Jodi Robinson

    These look incredible! My mouth is watering and I can’t wait to try!

  2. This sounds amazing! I love easy sheet pan meals like this!

  3. Melissa

    This is a great idea and looks delicious!

  4. Erin Palinksi

    These nachos look like fun to make and even more fun to eat!

  5. I love the addition of spinach in here! I never would have thought to use frozen! Nice idea.

  6. These nachos are calling my name, Kara! I’m curious to know what you modified in this recipe since your first version?! Is it the spinach?

    • Hi there! I didn’t modify anything in the recipe since first publishing it. The post says it’s been updated because we added some new Pinterest graphics 🙂

  7. These look sooo amazing! I haven’t ever thought to do a loaded nacho topping on top of potatoes but – GAME CHANGER. Saving this!

  8. Yummy! I can’t wait to try this recipe!


  9. This is a great idea. Love the use of all the fiber-rich foods.