Apparently it’s nacho week! Not really, but it feels that way.
This would be delightful if I weren’t the one constantly shoveling nachos into my mouth. I think I’ve learned my nacho lesson. But first, I have to share this version with you. We love crispy roasted potatoes—truly love them. When I roast a panful, they’re gone in minutes. Naturally, when I topped those potatoes with everything I had in the fridge, they tasted even better. I can even pretend they’re healthy since they include beans (fiber), avocado (healthy fat), salsa (vegetables), and Greek yogurt (protein). That helped me skip the three cups of cheese.
I can justify almost anything. Well, except for the four cookie bars I ate while browsing Facebook and writing this post. Fail.
So here it is: the easiest recipe ever. It’s versatile and perfect for the big game or a leisurely lunch—like the one I made. Start with some beautiful, large potatoes…
Slice the potatoes into wedges.
Toss the wedges with olive oil and a touch of salt and pepper.
Bake them until they’re golden and crispy—pretty, toasty wedges of deliciousness. Don’t skip the adjectives.
Top the baked wedges with whatever you like.
Eat. Moan. Groan. Devour. Make more. Eat more. Maybe get a stomachache. Pour some wine.
At least that’s how it went for me.
Baked Potato Nachos
Serves 4–6
8 medium to large Yukon Gold potatoes
3 tablespoons olive oil
Salt and pepper
Preheat the oven to 450°F (230°C). Wash the potatoes, remove any blemishes, and slice into wedges—thick or thin, according to your preference. Toss the wedges with olive oil and season with salt and pepper. Arrange them in a single layer on a nonstick baking sheet and bake for about 45 minutes, flipping once halfway through, until the wedges are crisp and golden. Remove from the oven, add your desired toppings, and return briefly to melt any cheese.
Suggested toppings: black beans, refried beans, shredded cheese, sour cream, Greek yogurt, salsa, green chiles, avocado or guacamole, enchilada sauce, jalapeños, cooked chicken, shrimp. Mix and match to taste.
And if you’re planning snacks for the big game, here are some crowd-pleasing ideas from my recipe collection:
Snacks
Buffalo Chicken Dip
Spicy, Smoky Cashews
Kicked-Up Spinach Dip
Fruit Salsa
Cookie Dough Dip
Cheese Fondue
BBQ Chicken Quesadillas
Crunchy Chicken Fingers
Savory Sweet Potato Skins
Soups
Chicken Chickpea Soup
Easy 5-Step Chili
Easy One-Pot Tortilla Soup
Loaded Baked Potato Soup
Pizza
Easy Buffalo Chicken Pizza
Pierogi Pizza
Roasted Vegetable and Goat Cheese Flatbread Pizza
Pasta
Chicken Mac and Cheese
Shrimp Scampi
Whole Wheat Orzo with Grilled Chicken and Roasted Vegetables
Desserts
Better-Than-Crack Brownies
Bourbon Pecan Pie Brownies
Ice Cream Crepes
HoHo Cake
Chocolate Chip Cookies
White Chocolate Mocha Cookies
Tell me what you’re making for the big game. Even after sharing 25 recipes, I still want to try something new—guess I get bored easily.