Quick and easy recipe for loaded potato nachos. 100% Plant-based.
This no-nonsense recipe post will be short and to the point, because I want to help you start devouring these delicious potato nachos as quickly as possible!
On Friday, a friend of mine mentioned potato nachos, and I was dreaming of them all weekend long.
Below, I’m sharing the most basic recipe. But you can make this dish as elaborate as you want.
The version I made tonight incorporated what I had in the kitchen (thanks to it being peak produce season in Maryland—shout out to Moon Valley Farm for the fresh ingredients from my CSA!). You can really wing it with this recipe and it will still turn out great. So definitely play around some with what you have on hand!
Ingredients:
Directions:
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Tonight’s nachos were made with purple potatoes, Adirondack Red Potatoes, and Yukon gold potatoes. My fillings included black beans, jalapeños and red peppers, onion, coconut bacon shreds, red and green tomato salsa with fresh corn.
It was amazing! Even my omnivore husband, who loathes vegan cheese, was chowing down on seconds and third helpings.
This recipe is simple and can easily be made with what you have on hand. It would be great for a party, especially now that football season is upon us!
This recipe is simple and can easily be made with what you have on hand. It would be great for a party, especially now that football season is upon us!
For More:
The Thug Kitchen Butternut Squash Queso(ish) Dip recipe is available online.
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