Potato Nachos
How can you make nachos better? Combine them with potatoes! Change up your toppings or trying new seasonings when cooking the ground turkey.
- Yield
- 5 Servings
- Serving size
- 1/5 of recipe
- Rating
- 3.75 of 5 (4 ratings)
Food groups
- Dairy: 1/4 cups
- Protein Foods: 1 ounces
- Vegetables: 2 cups
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 hands with soap and water.
- Slice potatoes into small circles about 1/4 inch thick.
- Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
- Arrange slices on a baking sheet in a single layer.
- Bake in the oven at 450 °F for 25 to 30 minutes, depending on desired darkness.
- Meanwhile, add ground turkey and chili powder to a skillet.
- Cook, stirring over medium heat (300 °F in an electric skillet) for 8 to10 minutes or until turkey browns.
- Remove potatoes from the oven.
- Transfer baked potatoes to an oven-safe dish.
- Top with turkey and sprinkle with cheese.
- Put back in the oven to melt the cheese, about 2 minutes.
- Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 304.08 |
| Total Fat | 10.13 g |
| Saturated Fat | 3.21 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 42.25 mg |
| Carbohydrates | 38.41 g |
| Dietary Fiber | 4.58 g |
| Total Sugars | 3.76 g |
| Added Sugars included | 0 g |
| Protein | 15.89 g |
| Calcium | 138 mg |
| Potassium | 1135 mg |
| Sodium | 284.93 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 68 mg |
| Phosphorus | 278 mg |
| Selenium | 16 mg |
| Zinc | 2 mg |
| Vitamin A | 70 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 21 mcg |
| Folate | 62 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 56 mg |
Notes
Try other toppings, such as guacamole or reduced-fat sour cream or plain yogurt.
Recipes you may also like
- Chicken Club Salad
- Mac and Beans Medley
- Peanut Butter Banana Breakfast Shake
- Pineapple Chicken
- Slow Cooker Beef Stew
- Vegetable and Turkey Stir Fry
- Peanut Butter Bread
- Stuffed Summer Squash
Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-nachos. Federal works are public domain in the United States.