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
- 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!
Ingredients
- 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
- 1/2 cup cilantro, 1-2 green onions, 1/3 cup guacamole, and 1/3 cup salsa/pico de gallo
Instructions
- 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.
- While those are baking cook the cashew cheese, water, and garlic seasoning in a small sauce pan according to package instructions.
- 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!
Broccoli adds calcium, iron, vitamin a, and tons of vitamin c to this meal. Not to mention fiber and protein. Watch out beans!
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