Smashed Potato Nachos

Ingredients

• 750 g Baby potatoes (washed)
• 2 tbsp Olive oil (divided)
• 500 g Lean ground beef (5% fat recommended)
• 30 g Taco seasoning (1 packet or homemade mix)
• 100 g Cheddar cheese (grated)
• 0.5 Red onion (finely diced)
• 100 g Cherry tomatoes (quartered)
• 1 Avocado (diced or mashed into guacamole)
• 4 tbsp Sour cream (for serving)
• Fresh cilantro (chopped, for garnish)
• Pickled jalapeños (optional, for serving)

Steps

1. 1

   Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and let them steam dry for a few minutes.

2. 2

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

3. 3

   Place the boiled potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently press down on each potato until it is flattened but still holds together.

4. 4

   Drizzle the smashed potatoes with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 minutes, turning halfway through, until the edges are golden brown and very crispy.

5. 5

   While the potatoes are baking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.

6. 6

   Stir in the taco seasoning and a splash of water (about 2-3 tablespoons). Simmer for 2-3 minutes until the sauce has thickened and coated the meat.

7. 7

   Remove the crispy potatoes from the oven. Spoon the seasoned beef evenly over the potatoes and sprinkle with the grated cheddar cheese.

8. 8

   Return the tray to the oven for 3-5 minutes, or until the cheese is melted and bubbly.

9. 9

   Remove from the oven and top with diced red onion, cherry tomatoes, avocado, sour cream, cilantro, and jalapeños if using. Serve immediately.

Notes

For extra crispy potatoes, ensure they are completely dry after boiling before smashing them. You can also use an air fryer to crisp the potatoes at 400°F for 15 minutes.

Nutrition per serving

• main
• dinner
• nachos
• potatoes
• gluten-free
• baked
• family-friendly