Potato Nachos

Source: Food Hero

Serving size: 1 cup

Servings per recipe: 5

Enjoy these simple and fresh inside out tacos!

View Nutrition Facts


  • 1 pound small red potatoes, skins on
  • 2 teaspoons oil or cooking spray
  • 8 ounces lean ground turkey (15% fat)
  • 1/2 teaspoon chili powder
  • 1/2 cup reduced fat shredded cheddar cheese
  • 1 cup lettuce, shredded
  • 1 medium tomato, diced
  • 3/4 cup cucumber, peeled and diced
  • 1 Tablespoon cilantro, chopped
  • 3/4 cup salsa
  • Dollop of low-fat plain or Greek yogurt (optional)


Sharp knife and 2 cutting boards, one for meat and one for vegetables, measuring cups and spoons, mixing bowls, baking sheet, skillet, casserole dish


1. Slice potatoes into small circles about 1/4 inch thick.

2. Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
3. Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 degrees for 25-30 minutes, depending on desired darkness.

4. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 in an electric skillet) for 8-10 minutes or until turkey browns.

5. Remove potatoes from the oven.
6. Transfer baked potatoes to a casserole dish or an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
7. Remove from oven and top with lettuce, tomato, cucumber, cilantro, salsa and optional dollop of plain yogurt..
8. Refrigerate leftovers within 2 hours.


If you'd prefer a vegetarian version of this recipe, replace the meat with one can of beans.

More About Potatoes

How to Select

Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.

How to Store

Do not wash for storage. Do not store with onions. Place in a paper bag, or in a plastic bag with some air holes. Store potatoes in a cool, dark, well-ventilated place, or refrigerate. Can last up to 5 months.

How to Prepare

Scrub gently under water. Skin has many nutrients. If peeling, first remove any sprouts. Carve out any green spots. Steam, microwave, boil, bake, sauté, roast, or mash. Add to casseroles, soups, stews, and curry dishes.