Ingredients with Measurements:
- 4 large russet potatoes, scrubbed and sliced into thin rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapenos
- 1/4 cup chopped green onions
- Sour cream and salsa, for serving
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato rounds with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
3. Arrange the potato rounds in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the potatoes are tender and lightly browned.
5. Sprinkle the shredded cheddar cheese over the potatoes, followed by diced tomatoes, black olives, jalapenos, and green onions.
6. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve the baked potato nachos hot, with sour cream and salsa on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 329
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of shredded cheese, such as Monterey Jack or pepper jack.
- If you don't like jalapenos, you can omit them or use another type of pepper, such as poblano or serrano.
Variations:
- You can add other toppings to the baked potato nachos, such as cooked ground beef, shredded chicken, or black beans.
- For a vegetarian version, you can omit the meat and add more vegetables, such as diced bell peppers or corn kernels.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly so that they cook evenly.
- You can use a mandoline slicer to make the potato rounds more uniform.
- If you want the potatoes to be crispier, you can broil them for the last minute or two of cooking.
Storage instructions:
- Baked potato nachos are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the baked potato nachos, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked potato nachos on a large platter, garnished with extra green onions and jalapenos.
- You can also serve them in individual bowls or plates.
Garnishes:
- Sour cream, salsa, chopped cilantro, and diced avocado are all great garnishes for baked potato nachos.
Pairings:
- Baked potato nachos pair well with a cold beer or a margarita.
Suggested side dishes:
- You can serve baked potato nachos with a side salad or some fresh fruit to balance out the richness of the dish.
Troubleshooting advice:
- If the potatoes are not cooked through after 25 minutes, you can bake them for a few more minutes until tender.
- If the cheese is not melted and bubbly after 5-7 minutes, you can broil the nachos for a minute or two until golden brown.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent cross-contamination.
- Store any leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
- Nachos were invented in 1943 by Ignacio "Nacho" Anaya, a chef in Piedras Negras, Mexico.
- Originally, nachos were made with just tortilla chips and melted cheese, but over time, they have evolved to include a variety of toppings.
Flavor profiles:
- Baked potato nachos are savory, cheesy, and slightly spicy, with a crispy potato base and a gooey cheese topping.
Serving suggestions:
- Baked potato nachos are a great appetizer or party snack, but they can also be served as a main dish with a side salad or some fresh fruit.
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