Loaded Baked Potato Nachos
How about this for your next catch-up night with friends or family? A yummy twist on Nachos
Ingredients
- 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
Method
- 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.
- 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.
- Meanwhile, combine tomato, cucumber and onion in a small bowl. Top nachos with sour cream, salsa and coriander sprigs. Serve nachos immediately.
