Loaded Baked Potato Nachos

Loaded Baked Potato Nachos

How about this for your next catch-up night with friends or family? A yummy twist on Nachos


  • 2 tbs coriander sprigs (to serve)
  • 1/2 Lebanese cucumber (diced)
  • 1/2 small red onion (diced)
  • 1 medium truss tomato (diced)
  • 1/3 cup light sour cream
  • 240g mild taco sauce
  • 1kg frozen potato minis
  • 150g grated tasty cheese
  • 200g shredded BBQ roast chicken
View Method Loaded Baked Potato Nachos


  1. Preheat oven to 230°C. Line a large pizza tray with baking paper. Arrange potato minis in a single layer and bake for 20 minutes, turning over halfway through cooking time, or until golden and crisp.
  2. Remove from oven and reduce oven temperature to 200°C. Top with three-quarters each of chipotle cheddar and tasty cheese and taco sauce. Top with chicken and remaining sauce and cheese. Bake for 10 minutes.
  3. Meanwhile, combine tomato, cucumber and onion in a small bowl. Top nachos with sour cream, salsa and coriander sprigs. Serve nachos immediately.
View Ingredients Loaded Baked Potato Nachos
View Method Loaded Baked Potato Nachos
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