Loaded Baked Potato Nacho Platter

• 1 (12 ounce) bag tortilla chips
• 2 cups mashed potatoes (instant or leftover)
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup crumbled cooked bacon
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh chives
• 1/2 cup sour cream
• 1/4 cup melted butter
• Salt to taste
• Ground black pepper to taste
• Optional: chives or parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange tortilla chips in a single layer on a large baking sheet.
3. 3 Spread mashed potatoes evenly over the chips.
4. 4 Sprinkle shredded cheddar cheese over the potatoes.
5. 5 Bake for 15-20 minutes until cheese is melted and bubbly.
6. 6 Remove from oven and top with green onions, bacon, diced tomatoes, and chives.
7. 7 Dollop with sour cream and drizzle with melted butter.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with additional chives or parsley if desired.
10. 10 Serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add jalapeños for a spicy kick.
• Substitute pulled BBQ chicken for a non-vegetarian option.

Substitutions

• Use Monterey Jack or a Mexican blend cheese instead of cheddar.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Iceberg wedge salad with blue cheese dressing
• Cornbread

Nutrition

Tips

• For extra flavor, add a sprinkle of garlic powder or paprika to the mashed potatoes before baking.
• Use homemade mashed potatoes for best results, but instant works in a pinch!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Not ideal for freezing due to texture changes in chips and potatoes. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of guacamole or salsa for extra zing.
• Pair with a crisp lager or a zesty IPA.

FAQ