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.
For the Baked Potato Nachos
- 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
Preheat oven to 375°F. Slice potatoes into ½” thick slices. Toss with olive oil, salt, cumin and black pepper.
Arrange potato slices in an even layer on a baking sheet-— this may require two baking sheets depending on the size of the potatoes.
Bake until tender and golden brown, about 25 minutes. Allow to cool slightly.
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.
Top ‘nachos’ with salsa, sour cream, jalapenos and avocado as desired.
For the 5-Minute Canned Tomato Salsa:
- 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
Place all ingredients in a blender (do not drain tomatoes). Pulse until finely chopped. Taste and adjust seasonings. Chill until ready to serve.