You’re certain to shake-up your appetizer menu with these Baked Potato Nachos. Perfectly seasoned potato wedges, topped with your favorite Mexican-inspired fixin’s will move this filling dish to the top of the heap.
Nachos in any form are okay in my cookbook, my family loves ’em. They don’t always have to be served on tortilla chips, though. These insanely delicious Baked Potato Nachos use potatoes in a way you may not have thought of before specifically for making nachos. Nachos are one of those appetizers that you can be creative and have fun making.
- These nachos are best served straight from the oven.
- Have fun with the toppings and add the protein of your choice such as taco beef, shredded chicken or pulled pork.
- Top these nachos with the cheese of your choice. You can use pepper-jack for a little kick as well as a generous dollop of fresh guacamole or a generous drizzle of my avocado lime ranch dressing. They can be filled and over-filled that’s the fun of it, it’s completely up to you.
We love these with a variety of toppings, the sky’s the limit. I’m especially partial to serving with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.
When I want to surprise my family and friends, I leave the chips in the pantry, and serve nachos on crispy taco seasoned potato wedges. It’s a sharing dish and a great conversation starter which makes it a fantastic way to begin any party. For more nacho fun, checkout my Parade article featuring 21 Creative Ways to top Nachos.
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Helpful Kitchen Items:
Baked Potato Nachos
- 4 lb russet potatoes cut into wedges
- 1 1/2 Tbsp taco seasoning more or less to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 3 Tbsp olive oil
- 2 cups shredded Mexican blend cheese
- 1/4 cup black beans rinsed
- 2 Tbsp ripe black olives drained
- 6 slices bacon cooked and crumbled
- 1 batch pico de gallo
- 4 oz queso fresco crumbled
- 1 8 oz container sour cream
- pickled or fresh jalapeno slices
- Preheat the oven to 425°F and spray a baking sheet with cooking spray. Set aside.
- Clean and cut the potatoes into wedges. Try to keep the potatoes similar in size for even cooking.
- In a large mixing bowl, drizzle the wedges with olive oil then toss the wedges with the taco seasoning, onion powder and garlic powder. Season with salt and black pepper to your taste. Arrange on the baking sheet.
- Bake for 35-40 minutes until crispy and fork tender. Turn once while cooking.
- Remove from the oven and sprinkle with shredded cheese. Arrange the black beans and black olives on top. Return to the oven for 3-5 minutes until the cheese melts.
- Serve immediately with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.