40
APPETIZERS & DRINKS
POTATO NACHOS
Thinly sliced potatoes make a heartier, delicious base for nachos.
Makes 8 servings
1. Preheat oven to 425ºF. Line two baking sheets with
aluminum foil. Reserve.
2. Adjust the slicing disc to setting 3. Insert the slicing
disc. Slice potatoes. Remove slicing disc and stem.
Toss potatoes with olive oil and salt.
3. Spread potatoes onto the baking sheets in a
single layer. Bake until golden brown and crispy,
about 45 minutes.
4. While potatoes are baking, reinsert stem and slicing
disc (still at setting 3). Slice the green onions, jalapeño
and olives. Remove from bowl and reserve.
5. Insert shredding disc with the medium setting facing
up. Shred cheese. Reserve in bowl.
6. When potatoes are done baking, remove from oven
and let cool slightly. Pile half of the potatoes into the
center of one baking sheet. Sprinkle with half of the
green onions, jalapeño, olives and cheese. Pile the
remaining potatoes on top of the first layer and
sprinkle with remaining ingredients. Bake until cheese
is melted and slightly browned, about 5 minutes.
7. Serve immediately with chunky salsa, guacamole and
sour cream if desired.
Nutritional information per serving:
Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g
sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • fiber 21g
2 pounds russet potatoes
1 tablespoon extra virgin
olive oil
1 teaspoon kosher salt
1 bunch green onions, trimmed
½ to 1 whole jalapeño, halved
lengthwise and seeded
1 can (15 ounces) whole black
pitted olives
8 ounces cheese, such as sharp
cheddar
salsa, guacamole and sour
cream, for serving
To Next Page
Loading...
Need help?
General
