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Potatoe "Nachos"

Claire Eckhart

For Dinner ( Mexican, Potatoes )


Published on

10 minutes to prepare and 30-40-30 minutes to cook

Serves 4


I made this up on the fly one night using ingredients I had in the house and it worked a treat....Experiment with your own flavour combos :)


12 baby potatoes (I used ruby lou) or if you've only got big potatoes, maybe 6-8
3 Rashers middle bacon diced
1/2 jar salsa - whatever heat you prefer
Mixed herbs to taste
1/2 - 1 avocado, diced (optional and to taste)
Grated Cheese to cover


Pre-heat oven to 200 C.
Prick potatoes and place in microwave for about 5-6 minutes (or par boil if preferred). They still need to be firm.
Cut into quarters (or eights depending on potatoe size), place in a bowl and toss with olive oil and S&P to taste.
Spread potatoes on a baking paper lined tray, use a big enough one so they are in one layer.
Scatter the mixed herbs and bacon over the potatoes and place in the oven for about 15-20 minutes so they just start to crisp.
Remove from oven, spoon over salsa, scatter avocado and cheese.
Put back in oven and continue cooking until the cheese is melty and golden (or until it's how you like it!)
Serve with sliced spring onions and sour cream if desired.


I've made this recipe before using bbq sauce instead of salsa because I didn't have any.
You can really use any number of things; cooked chicken, salami, chorizo or whatever in place of the bacon (or in addition to if you wanted) :)


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