"Hello, Baked Potato Nachos! I’m partnering with Muir Glen and The Feedfeed to bring you this recipe, complete with a super simple 5-Minute Salsa. I found all of the ingredients for this dish at my local Wheatsville Co-Op, starting with Muir Glen Fire Roasted Diced Tomatoes With Green Chilies. These tomatoes truly shine in a quick blender salsa; Muir Glen only cans the best quality product possible for a delicious dip in minutes."
Baked Potato Nachos with 5-Minute Canned Tomato Salsa
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A Note from Feedfeed
Rachel from Stupid Good Rachel created this recipe using Muir Glen Fire Roasted Diced Tomatoes With Green Chilies. She found all the ingredients at Wheatsville Food Co-op in Austin, TX! You can find your local co-op here and try this recipe too.
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- Recipe Card
Prep time 40mins
Cook time 10mins
Serves or Makes: 4-6
Recipe Card
For the Baked Potato Nachos
ingredients
- 1 1/2 pounds yellow potatoes
- 1 tablespoon extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 cup 5-Minute Canned Tomato Salsa, (recipe below)
- 1 cup Monterey Jack cheese
- Red onion, sliced, to garnish
- Sour cream, to garnish
- Jalapeños, sliced, to garnish
- Avocado, diced, to garnish
Method
Step 1
Preheat oven to 375°F. Slice potatoes into ½” thick slices. Toss with olive oil, salt, cumin and black pepper.
Step 2
Arrange potato slices in an even layer on a baking sheet-— this may require two baking sheets depending on the size of the potatoes.
Step 3
Bake until tender and golden brown, about 25 minutes. Allow to cool slightly.
Step 4
Set oven to broil. Arrange potatoes onto one baking sheet, slightly overlapping into a mound of potatoes. Top with cheese and broil for 3-5 minutes, or until cheese is melted and bubbling.
Step 5
Top ‘nachos’ with salsa, sour cream, jalapenos and avocado as desired.
For the 5-Minute Canned Tomato Salsa:
ingredients
- 1 (14.5 ounce) can Fire Roasted Diced Tomatoes With Green Chilies
- 1/2 medium red onion
- 1 cup fresh cliantro, loosely packed leaves
- 1 medium jalapeño, stemmed and de-seeded
- 2 juiced limes
- 1/2 teaspoon kosher salt
Step 1
Place all ingredients in a blender (do not drain tomatoes). Pulse until finely chopped. Taste and adjust seasonings. Chill until ready to serve.