Sheet Pan Potato Nachos
This blog post is sponsored by Potatoes USA. All thoughts and opinions are my own.
This recipe is not only easy to make, but totally customizable too. It starts with perfectly golden and crispy potatoes that are then layered with delicious, broiled tomatoes and corn, melted cheese, black beans and more.
If you’re looking for an easy, delicious, make ahead recipe, look no further than these sweet pan potato nachos.
There’s so much to love about them. First and most importantly, they’re beyond tasty. Really, just so good.
The potatoes crisp up perfectly and become almost chip-like, making the perfect base for the nachos.
They’re then topped with broiled corn and tomatoes, cheese, black beans and generous scoops of avocado. Like I said, just so good.
The other thing I love about this recipe, of course, as a dietitian, are all the nutrients it offers.
Potatoes alone contain so many important nutrients, like vitamin C, vitamin B6 and potassium. In fact, a medium (5.3 ounce) skin-on potato contributes 30% of your daily value for vitamin C, 15% of the daily value for potassium and 10% of the daily value for vitamin B6. This vegetable has got it all!
In addition to the russet potato base, these nachos are loaded with nutritious veggies like tomatoes and corn. They’re then topped with black beans, which add more fiber and plant-based protein to the meal.
If you’d like, you can add other sources of protein on top. Things like shredded chicken or pulled pork would work well. Or simply leave the recipe as is.
You can also customize the toppings however you like: keep it vegetarian by nixing the cheese. Want it spicy? Add jalapenos. There are so many easy ways to mix this one up!
Lastly, I highly recommend making this ahead of time to last for a few meals. To do so, you can cook the potatoes ahead of time and store them in an airtight container in the fridge. Then, assemble the rest of the ingredient and cook when you’re ready to eat.
Or you can also have everything prepared and store in an airtight container then. Simply wait to add the avocado on top until you’re ready to eat. Once ready to eat, place the nachos back on a baking sheet and broil them for a few minutes so everything gets nice and crispy again. Then add the avocado on top.
Personally, I love recipes like this because not only are they delicious, but they’re also just easy. And I’m all about recipes that save time and make life easier. Because this recipe pretty much just requires everything to be put right on a sheet pan, and because it can be made in advance for a few meals, it’s a huge time saver for me!
Plus, my toddler loves it too, which is a mom win I’ll always take.
Slice the potatoes
Wash and dry potatoes. Using a sharp knife, thinly slice potatoes to about 1/4-inch-thick slices.
We want the potatoes thin enough to bake and crispy, but not too thin that they burn easily and fall apart. To make slicing easier, make sure to use a sharp knife or you can try using a mandolin.
Roast the potatoes
Bake the potatoes for 20 minutes in the preheated oven, flipping them halfway. Broil for an additional 2 minutes.
When the potatoes have finished cooking, combine them onto one baking sheet, so that they’re now overlapping, and the surface area of the baking sheet is covered - this will be the base of the nachos.
We want to first roast them in a single layer so that they’re able to cook evenly and each get crispy.
Then, add them all to one baking sheet layered on top of each other like traditional nachos. This also helps prevent them from getting too crispy or burning!
Broil the tomatoes and corn
Add tomatoes and corn on top of the potatoes. Drizzle 1 tablespoon of olive oil on top. Bake in the oven for 8 minutes. Broil for an additional 1-2 minutes, until corn and tomatoes start to lightly char.
Everything else you need to know!
Corn and black beans: I used both canned corn and black beans here. You’ll have extra leftover – simply store them in airtight containers in the fridge and save them for future uses. Or if you’d like, you can also use fresh corn and black beans, making sure to cook them first.
Dips and garnishes: I added plain Greek yogurt and salsa as dips, plus basil as a garnish. You could also add sour cream and/or chives.
Make more: This recipe can easily be doubled! Simply double all your ingredients and make sure you have enough baking sheets to fit all your potatoes.
Did you try this recipe?
I hope you love this Sheet Pan Potato Nachos recipe! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Check out more potato recipes to make this week!
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate