Healthy Potato Nachos with All.The.Toppings.
Today we are doing a healthier take on the traditional nacho. These Potato Nachos (or Potachos… Yes? No.) use a batch of my crispy Oven Baked Potato Wedges which are then loaded with gooey cheese, tomatoes, green onions, jalapeños and fresh cilantro, drizzled with a creamy avocado sauce and served with a side of fruity salsa for dipping.
It’s the ultimate in all I really want is to eat chips and cheese for dinner… but in a healthier and definitely more tasty and better for you way.
Think loaded baked potato meets veggie-nachos meets very casual summertime dinner done gluten free and vegetarian and so delicious!
Today is a pretty special occasion, friends. And an occasion that deserves nothing but the finest snacks, apps, bevvies and, of course, the biggest potato nacho plate with all of the toppings going. Today we are celebrating Izzy of She Likes Food! Izzy is expecting her first baby and the food-blogging world is coming together to celebrate in a really big and tasty way.
If you don’t know Izzy, you have to go check her out over at She Likes Food. Izzy takes some of the most colourful and beautiful food photos going and her recipes always have my mouth watering and my stomach insisting that I get into the kitchen to make her latest creation ASAP! Her recipes focus mainly on gluten free and veggie-friendly ingredients and this girl loves her Mexican cuisine… So, of course, when I was invited to participate in her virtual baby shower I just knew I need to make something with a little Mexico-flare.
MORE ABOUT THESE HEALTHY POTATO NACHOS
A good potato nacho starts with a good potato base. I love my crispy baked potato wedges here. They are so crispy on the outside and so tender on the inside. They are a must! You won’t regret it!
I sprinkled a little cheese on top of the potatoes (I like a blend of cheddar and mozzarella) and then stuck the pan back in the oven for a couple minutes to get that cheese bubbly and brown. Of course, you can use as much or as little cheese as you like.
As for the toppings – totally customizable to what you like and what you happen to have in the kitchen today. I like the traditional tomatoes, green onions and some little spicy jalapeños here. Corn kernels, black beans, shredded lettuce, red onions or sour cream would also be delicious on top.
Then drizzle with tons of that creamy avocado sauce! It’s pretty much just avocados mixed with a little plain greek yogurt. It’s creamy and a little tangy and goes perfectly with the potato wedges and all that cheese. I always serve with a side of salsa. I love a good fruity salsa in the warmer months. Just something about it. This is a mango-peach salsa I get from my grocery store and I am mildly obsessed with it. Especially, here. It just brings it all together.
If you make this recipe, let me know! Comment below and share a picture on Instagram using the tags #alwaysnourished and @nourishingblog. I love to see what you’re cooking!
Happy Virtual Baby Shower Day, Izzy!
And the celebration continues. You have to check these out!
Hoecakes with Blueberry Lemon Compote from Making Thyme for Health
Mini Phyllo Strawberry Brie Bites from Flavor the Moments
Veggie and Pesto Flatbread Pizza from Cook Nourish Bliss
GF Blackberry Greek Yogurt Cake from Whisk & Shout
Chocolate Hazelnut Butter Brownies from Foodie Loves Fitness
Paleo Tres Leches Cake from The Roasted Root
Rosemary Lemonade Popsicles from Vanilla and Bean
Roasted Cauliflower with Yogurt Sauce (Zahra) from Fox and Briar
Mini Berry Tarts (Paleo, Gluten Free & Vegan) from Bakerita