My hobby, during the hotter months of the year, is to avoid turning on the oven whenever possible. However, the people like to eat in our home – and they LOVE nachos. Baked potato nachos are super easy, and a nice alternative to the standard pub fare. That said, you have permission to save this recipe until it’s not the temperature of Hades each day if you feel like I do about using the oven during summertime.

Before we dive in, I need to admit that I’m not even 100% sure that this qualifies as a “recipe.” It’s really just a method. I can get almost all my kids to eat nachos, so we use different methods to get them into our body.

Sometimes a couple of my kiddos are finicky about whether or not they’ll eat potatoes, and one won’t touch them. For him (and any others who revolt), I fix the same meal on tortilla chips instead.

Start with the potatoes

For making baked potato nachos, you just wash and chunk (dice is too small) some potatoes as the base. I’ve used russet, Idaho, sweet potatoes, new potatoes, purple potatoes…you get my point. Literally any potatoes will work.

Throw them on a baking sheet and bake until crispy. You could actually make these in the crock pot or instant pot, but the potatoes would not have that nice, crispy outer edge. Crispy edges make better nachos. 😉

In my oven, about 25 minutes at 400 degrees is perfect. It will depend on the size that you chunk your potatoes.

Important side note: The word chunk is nasty.

Assembly: make them your own

When assembling, just add whatever toppings you like on your nachos. We usually keep this as one of our meatless meals, but you can add taco meat or seasoned. Usually we just go with black beans.

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