Potachos
Say hello to your new favorite party appetizer: Potachos! This irresistibly indulgent recipe takes the comfort of crispy, oven-baked potato slices and elevates it to nacho-level greatness with layers of gooey cheddar cheese, smoky bacon, fresh diced tomatoes, zesty green onions, and creamy dollops of sour cream and guacamole. Perfectly seasoned with a hint of paprika and a touch of spice from optional jalapeño slices, these loaded potato nachos are the ultimate crowd-pleaser. Whether you're hosting game night or just craving a satisfying snack, Potachos deliver bold flavors and crunchy textures in every bite. Ready in under an hour, this easy-to-make dish maximizes flavor with minimal effort—ideal for busy weeknights or festive gatherings. Serve them hot and watch these cheesy, savory stacks disappear in no time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 0.5 cup diced tomatoes
- 0.25 cup sliced green onions
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup jalapeño slices (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Step 2
Wash the russet potatoes thoroughly and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer.
Step 3
In a large bowl, toss the potato slices with olive oil, salt, paprika, and black pepper until well coated.
Step 4
Arrange the potato slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
Step 5
Bake the potato slices in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden and crispy.
Step 6
Remove the potato chips from the oven and transfer them to a large oven-safe dish or skillet, layering them slightly.
Step 7
Sprinkle the shredded cheddar cheese evenly over the potato chips and return the dish to the oven. Bake for an additional 5 minutes, or until the cheese is fully melted.
Step 8
Remove the dish from the oven and top the cheesy potato chips with crumbled bacon, diced tomatoes, green onions, jalapeño slices (if using), and dollops of sour cream and guacamole.
Step 9
Serve immediately and enjoy your loaded Potachos while they’re hot and gooey!
Nutrition Facts
| Serving size | (1569.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3179.5 |
| Total Fat 219.0g | 0% |
| Saturated Fat 91.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 437.1mg | 0% |
| Sodium 7142.7mg | 0% |
| Total Carbohydrate 190.0g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 21.4g | |
| Protein 133.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1988.5mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 5704.4mg | 0% |
Source of Calories