Potato Nachos
How can you make nachos better? Combine them with potatoes! Change up your toppings or trying new seasonings when cooking the ground turkey.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/5 of recipe
304
Calories
16g
Protein
38g
Carbs
10g
Fat
5g
Fiber
4g
Sugar
285mg
Sodium
Saturated Fat 3 g · Cholesterol 42 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red potatoes, skins on (1 pound)
6 small
vegetable oil or cooking spray
2 teaspoons
lean ground turkey (15% fat or less)
8 ounces
chili powder
1/2 teaspoon
reduced-fat shredded cheddar cheese
1/2 cup
shredded lettuce
1 cup
tomato, diced
1
peeled and diced cucumber
3/4 cup
chopped cilantro
1 tablespoon
salsa
3/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Slice potatoes into small circles about 1/4 inch thick.
- 3
Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
- 4
Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 °F for 25 to 30 minutes, depending on desired darkness.
- 5
Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 °F in an electric skillet) for 8 to10 minutes or until turkey browns.
- 6
Remove potatoes from the oven.
- 7
Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
- 8
Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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