Imagine taking the ultimate comfort food - crispy potatoes - and transforming them into a mouthwatering nacho-style feast that will make your taste buds dance with joy! These Crispy Smashed Potatoes Loaded Nachos are not just a side dish; they're a culinary adventure that combines the perfect crunch of smashed potatoes with the irresistible toppings of classic nachos. Whether you're hosting a game night, looking for a crowd-pleasing appetizer, or simply craving something extraordinary, this recipe promises to elevate your cooking game and impress even the pickiest eaters.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup jalapeños, sliced
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Wash baby potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes and let them dry completely on a clean kitchen towel to remove excess moisture, which helps achieve maximum crispiness.
- Transfer potatoes to the prepared baking sheet and gently smash each potato using a potato masher or the bottom of a glass, pressing down to flatten while keeping the potato mostly intact.
- Drizzle olive oil over the smashed potatoes and season generously with salt and black pepper, ensuring each potato is evenly coated.
- Bake the potatoes for 25-30 minutes, flipping halfway through, until edges are golden brown and crispy with a crunchy exterior.
- Remove potatoes from oven and immediately sprinkle shredded cheese over the hot potatoes, allowing the cheese to melt.
- Top with sliced jalapeños, dollops of sour cream, and sprinkle chopped green onions across the surface.
- Serve immediately while potatoes are hot and cheese is melted, offering a crispy, loaded nacho-style potato dish.
Tips
- Moisture is the enemy of crispiness! Make sure to thoroughly dry your potatoes after boiling to ensure a crunchy exterior.
- Use a potato masher or the bottom of a flat glass to smash potatoes - aim for a rustic, uneven surface that creates more crispy edges.
- Don't overcrowd the baking sheet. Give each potato enough space to crisp up properly.
- For extra flavor, experiment with different cheese blends or add crispy bacon bits as a topping.
- Serve immediately after adding toppings to enjoy the perfect temperature and texture combination.
- If you like extra heat, adjust the number of jalapeños or use different types of peppers to customize the spice level.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
