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

Roasted Potato Nachos (Sheet Pan)

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Description

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!

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  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

Find it online: https://karalydon.com/recipes/roasted-potato-nachos/