Potato nachos

Eddie Szczerba


A favorite for the super bowl party!!

pinch tips: How to Use a Meat Thermometer





30 Min


10 Min


Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
All the flavors of chili cheese nachos over satisfying potatoes! These are fabulous, but you can easily adjust this to whatever toppings you like on nachos. The chili/cheese mixed with the creamy guacamole and sour cream is a perfect combo.
Frying the potatoes is a bit time consuming, but these are so good you forget all about that. Great for game night or a tailgate!


4 medium
yukon gold potatoes
1 c
cheddar cheese, shredded
1/2 c
salsa, chunky
1/2 c
sour cream
1/2 c
1/4 c
pickled jalapeno sliced
2 c
chili with beans (your recipe or store bought)
4-5 Tbsp
canola oil
1/4 c
cilantro, fresh and chopped

Directions Step-By-Step

Rinse and slice the potatoes into thin circles. Fry them in the oil on both sides until browned and crispy, remove to paper towel lined dish to absorb excess oil.
Arrange the potato slices on an oven-ready platter, top with your chili of choice, sprinkle cheese all over and bake in a 350 oven for ten minutes or until the cheese is nice and melted.
Garnish with sour cream, salsa, guacamole, and sliced jalapenos and sprinkle with cilantro. Serve piping hot and be prepared to make more!!! Enjoy! :)

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Potatoes
Regional Style: American
Collection: The Great Tailgate!
Other Tags: Quick & Easy, For Kids