Smashed Potato Nachos

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.

   Start 15-minute timer
2. 2

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)). 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.

   Start 20-minute timer
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.

   Start 2-minute timer
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.

   Start 3-minute timer
9. 9

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