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.

By Sanjeev Kapoor 05 Mar 2019 in Recipes Course

New Update

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

Method

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.
Cut jalapenos into small pieces.
Heat the refried beans in a non-stick pan till just warm.
Scoop the baked potatoes to get a cavity in the centre. Place them on a baking tray and sprinkle spice mix on top.
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.
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

#Baby potatoes #Black olives #Cheddar cheese #Green olives #Pickled jalapenos #Refried beans #Salsa #Sea salt #Sour cream #Spring onion greens #Tortilla chips