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Loaded Potato Nachos

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Loaded Potato Nachos | Feed Your Skull

Today’s potato nachos utilize thick-cut rounds of russet potatoes that are topped with fresh guacamole and vegetables and served with roasted beans and broccoli.

While there’s nothing quite like a plate of nachos heavy and saturated with oozy fats and tangy sauces. You know what I’m talking about, a plate where only the edges are crisp and you almost need a spoon to eat the middle.

These are not those nachos. They’re better, because they’re lighter and you won’t quite need a wheelbarrow to move yourself around after.

They are delicious, crispy, crunchy, tangy, and savory. I like them better because of the whole not need a wheelbarrow thing.

Plus they are easy to make and improvise based on what’s on hand—my favorite way to cook.

I first cut 1-2 organic russet potatoes into 1/4″ rounds. If you have the Borner Mandoline—use the thick setting. Then bake them at a high-heat for 20 minutes total. This will crisp the outside and cook the inside.

On a second tray lay out your broccoli florets and beans of choice, drizzle with a little extra virgin olive oil or coconut oil and seasonings. Bake for 8-10 minutes.

Top potatoes with guacamole, Beyond Better vegan cashew cheese sauce (we used original cashew), pico de gallo/salsa, cilantro, and green onion.  It’s flavorful and decadent, but also a really good-for-you meal.

Loaded Potato Nachos | Feed Your Skull

Loaded Potato Nachos

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 2 servings
  • Serving Size: even split
  • Calories per serving: 604
  • Fat per serving: 24 grams

Additional nutritional information // carbohydrates: 82g • fiber: 22g • protein: 19g • sugar: 10g • vitamin a: 25% • calcium: 15% • vitamin c: 242% • iron: 38% • magnesium: 43% • selenium: 18% • zinc: 18% • vitamin e: 11% • and many b vitamins!


  • 1 potato, washed and cut into 1/4" rounds (at least 200g)
  • 3 cups broccoli
  • 1 bag freezer beans, thawed (or canned, rinsed and drained)
  • 2 teaspoons extra virgin olive oil
  • salt, paprika, garlic, pepper (1/4-1/2 teaspoon each)
  • 1/2 bag Beyond Better Original Cashew (56g)
  • 3/4 cup water
  • 1 teaspoon garlic powder
  • Garnishes
  • 1/2 cup cilantro, 1-2 green onions, 1/3 cup guacamole, and 1/3 cup salsa/pico de gallo


  1. Preheat oven to 490F. Place potato rounds in an even layer on a large baking sheet lined with parchment paper. On a second baking sheet toss broccoli, beans, oil, salt, pepper, and paprika. Bake potatoes for 15-20 minutes on a lower rack than the broccoli, flip half way. Bake broccoli-bean mixture for 8-10 minutes—broccoli should still be bright green, tender, with a little crisp on the edges.
  2. While those are baking cook the cashew cheese, water, and garlic seasoning in a small sauce pan according to package instructions.
  3. When everything is done and cooled a few minutes; layer the potatoes with guacamole, salsa, cashew cheese sauce, cilantro, green onion, and anything else that sounds good! Enjoy!

Loaded Potato Nachos | Feed Your Skull

Broccoli adds calcium, iron, vitamin a, and tons of vitamin c to this meal. Not to mention fiber and protein. Watch out beans!

Loaded Potato Nachos | Feed Your Skull

I know you will enjoy this as much as we did! When you make this be sure to take a picture and tag us on Instagram @feedyourskull and use the hashtag #feedyourskull. I would love to see your pic and even share it. xx

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