Baked Baby Potato Nachos

This is an unusual recipe which is so very tasty that you will want to make it again and again.Think loaded baked potato meets very casual summertime dinner done gluten free and vegetarian and so delicious! This is a Sanjeev Kapoor exclusive recipe.

New Update
Baked Baby Potato Nachos

Main Ingredients Baby potatoes, Tortilla chips
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Baked Baby Potato Nachos

  • 16-20 Baby potatoes
  • to serve Tortilla chips
  • as required Sea salt
  • 3-4 Pickled jalapenos
  • ¾ cup Refried beans
  • to sprinkle Mexican spice mix
  • 2-3 stalks Spring onion greens chopped
  • 100 grams Cheddar cheese
  • For topping Salsa of roasted tomato
  • Sour cream for drizzling
  • 3-4 Black olives pitted and sliced
  • 3-4 Green olives pitted and sliced


  1. Spread sea salt on a baking tray and place the potatoes on it. Bake in an oven at 200ºC for 12-15 minutes. Remove from heat and let the potatoes cool.
  2. Cut jalapenos into small pieces.
  3. Heat the refried beans in a non-stick pan till just warm.
  4. Scoop the baked potatoes to get a cavity in the centre. Place them on a baking tray and sprinkle spice mix on top.
  5. Spoon a portion of the warm refried beans, reserving some for plating, into each potato. Top each with a piece of jalapeno, some spring onion greens and grated cheese. Put the tray in the oven and bake at 200ºC for 5 minutes or till the cheese melts.
  6. Spread the reserved refried beans on a serving plate and place the potatoes on it. Top each potato with the tomato salsa and drizzle sour cream on them. Finish by topping with black and green olive slices and serve immediately with tortilla chips.

Nutrition Info

Calories 773
Carbohydrates 84.2
Protein 37.5
Fat 31.9
Other Fiber Zinc 3.6mg