Add your own favorite toppings like, pickles, leftover chicken, taco meat, grilled corn, bacon, or peppers to make these fully loaded nachos!

Prep
15 mins
Cook
45 mins
Serves
4
Ingredients
13
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Equipment

  • Large pot
  • Flat bottom measuring cup or slotted spatula
  • Parchment paper
  • Baking sheet

Ingredients

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  • 1.5 lbs Little Potatoes
  • 4 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups habanero cheddar, finely grated
  • 1 jalapeño, cut in half lengthwise then finely sliced (to make less spicy remove the seeds)
  • 1/2 cup black olives, thinly sliced
  • 1/2 cup red onion, finely diced
  • 1 tomato, finely diced
  • 1 avocado, diced
  • 1 lime
  • 2 Tbsp cilantro, chopped (optional)
  • 1 cup sour cream
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Instructions

  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Boil Little Potatoes in lightly salted water for 15 minutes until tender. Drain, and let cool slightly.

  • Step 3

    Using a flat bottom measuring cup, or other utensil, gently smash potatoes to flatten slightly.

  • Step 4

    Place on a parchment lined baking sheet, drizzle with half olive oil and salt and pepper.

  • Step 5

    Bake for 10 minutes, carefully flip each potato and season again with salt, pepper and olive oil.

  • Step 6

    Bake an additional 10 minutes.

  • Step 7

    Remove from oven, and generously layer with toppings, starting with the cheese.

  • Step 8

    Bake for ten minutes, then broil for three minutes.

  • Step 9

    Place parchment on serving board. Squeeze lime juice on all the potatoes. Garnish with avocado, chopped cilantro (if desired) and a side of sour cream.