Potato Nachos
Source: Food Hero Oregon State University Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
How can you make nachos better? Combine them with potatoes! Change up your toppings or trying new seasonings when cooking the ground turkey.
- Makes
- 5 Servings
Ingredients
- 6 small red potatoes, skins on (1 pound)
- 2 teaspoons vegetable oil or cooking spray
- 8 ounces lean ground turkey (15% fat or less)
- 1/2 teaspoon chili powder
- 1/2 cup reduced-fat shredded cheddar cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- 3/4 cup peeled and diced cucumber
- 1 tablespoon chopped cilantro
- 3/4 cup salsa
Directions
- Wash hands with soap and water.
- Slice potatoes into small circles about 1/4 inch thick.
- Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
- Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 °F for 25 to 30 minutes, depending on desired darkness.
- Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 °F in an electric skillet) for 8 to10 minutes or until turkey browns.
- Remove potatoes from the oven.
- Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
- Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
Notes
Try other toppings, such as guacamole or reduced-fat sour cream or plain yogurt. Learn more about: Potatoes Lettuce Tomatoes Cucumbers Herbs
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.