Chili Cheese Smash Potato Nachos
Crispy smashed potatoes get loaded like nachos with chili, cheese, and all the good stuff.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)
INSPIRED BY
A mashup of potato skins and nachos, built for game day snacking with weeknight speed.
Story
You ever pull into a roadside bar and the menu is basically fried, loaded, and proud of it. That is the energy here. Crispy smashed potatoes stand in for chips, then you pile on quick chili and let the cheese do its melty thing. It is loud, stacked, and not trying to be polite. Grab napkins and do not pretend you are sharing evenly.
By Theo
Ingredients
- 1 1/2 lb baby gold potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 lb ground beef
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 cup jarred salsa
- 1/2 cup water
- 1 cup shredded cheddar or Mexican blend
- 1/4 cup sliced pickled jalapeños
- 1/3 cup sour cream
- 2 tbsp chopped green onions
Instructions
- Microwave the potatoes in a covered bowl with 2 tablespoons water for 8 to 10 minutes until tender. Drain well.
- Heat oven to 475 F. Spread potatoes on a sheet pan, drizzle with olive oil and salt, then smash each one flat with the bottom of a mug.
- Roast 12 minutes, flip, then roast 6 to 8 minutes more until the edges are crisp and browned.
- Meanwhile, brown ground beef in a skillet over medium-high heat. Stir in chili powder and cumin.
- Add salsa and water, simmer 3 to 4 minutes until saucy. Spoon chili over the crispy potatoes and sprinkle with cheese.
- Return pan to the oven 2 minutes to melt, then top with jalapeños, sour cream, and green onions.
Chef Tips
- Microwaving first is the cheat code, it gets you crisp edges fast.
- Want it extra diner-style, drizzle with a little hot sauce right before serving.
- Swap in leftover chili if you have it, then this is basically instant.
- For a lighter bite, use turkey and pepper jack.
Cook's Notes
- **Shortcut:** Microwave potatoes first, then roast hot for crunch.
- **Heat:** Keep the chili thick so it does not soften the potatoes too fast.
- **Serving:** Serve straight off the pan while the edges are still snappy.