One of my favorite meals is nachos. Like, it would seriously would be at my last meal. Can anyone relate? It’s my big pleasure, I’d take it over chocolate any day! I had an idea to make it a little more nutritious, so I swapped out the nacho chips for baked potato! It’s so easy and probably one of the best things I’ve made for game day.
Ok let me be honest for a minute. I really stumbled upon this because we were really out of chips, but I had a serious craving for nachos 🙂 I blame the pregnancy for that craving haha. But they really are just as good! The potatoes soak up all the flavor and it’s super addicting.
And I apologize for some these photos, they were taken very quickly! 🙂 I hope you like it!
I prefer to keep on the baked potato skins and plus, that’s the most nutritious part of the potato. But you can definitely take them off before you slice them.
Baked Potato Nachos
- 1 tbsp olive oil
- 4-5 sliced baked potatoes
- 1 8 oz low sodium black beans
- 1 white onion, diced
- 1 avocado, sliced
- 1 packet Goya or taco seasoning
- 2 tbsp sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 2 stems green onion, chopped
Preheat oven to 450 degrees
Sliced baked potatoes and bake for 20 minutes
While potatoes are cooking, add oil, black beans and onions to a skillet. Cook beans until tender. Add Goya or taco seasoning.
Once potatoes are done, add the black beans mix to the potatoes.
Top with cheese and baked for another 15-20 minutes or until cheese is melted.
Top with avocado, salsa, green onion and sour cream.
If you are looking for other game day recipes like chili or corn casserole, you can find some ideas here.
And that’s it! It’s so easy. I hope you enjoy it. Are you planning on cooking anything fun soon? Tag @thechicagogoodlife if you make these nachos. Or tag me in stories so I can see on Instagram!
Until next time,