Serves 5
304 cal · 50 min
Potato Nachos
Recipe GLPR9a6a8611f2e52d
Crispy baked potato rounds topped with seasoned ground turkey, melted cheddar cheese, and fresh toppings like lettuce, tomato, cucumber, and salsa. A delicious and lighter take on nachos that's perfect as a main dish.
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Ingredients
6 small red potatoes, skins on (1 pound)
2 teaspoons vegetable oil or cooking spray
8 ounces lean ground turkey (15% fat or less)
1/2 teaspoon chili powder
1/2 cup reduced-fat shredded cheddar cheese
1 cup shredded lettuce
1 tomato, diced
3/4 cup peeled and diced cucumber
1 tablespoon chopped cilantro
3/4 cup salsa
Directions
Wash your hands thoroughly with soap and water before beginning to prepare the dish.
Rinse the red potatoes under cold water and pat them dry. Slice them crosswise into thin rounds about 1/4 inch thick, keeping the skin on.
Preheat your oven to 450°F. Lightly coat the potato slices with vegetable oil, or apply cooking spray for about 3 seconds per side.
Arrange the coated potato slices in a single layer on a baking sheet.
Bake the potato slices for 25 to 30 minutes until they are golden brown and crispy.
While the potatoes are baking, heat the ground turkey in a skillet over medium heat. Add the chili powder and stir to combine.
Cook the ground turkey, stirring frequently for 8 to 10 minutes until it is thoroughly browned and cooked through (internal temperature reaches 160°F). Drain any excess fat if needed.
Remove the baked potato slices from the oven.
Transfer the crispy potato slices to an oven-safe dish or baking sheet.
Top each potato slice with a portion of the cooked seasoned turkey and sprinkle evenly with the shredded cheddar cheese.
Return the dish to the oven for about 2 minutes until the cheese is fully melted.
Remove the potato nachos from the oven and top with the shredded lettuce, diced tomato, diced cucumber, and chopped cilantro. Serve with salsa on the side or drizzled on top.
