There’s something almost magical about the combination of crispy tater tots and gooey cheese—it’s like a cozy sweater for your taste buds. I mean, who needs a fancy dinner when you can have a plate of tater tot nachos? Every bite is a little celebration, a comforting reminder of simpler times, and maybe, just maybe, a reason to temporarily forget the chaos of modern life.
Steps
- Preheat your oven to 400°F (200°C). Thoroughly wash four russet potatoes, dry them with a paper towel, and rub vegetable oil over their skins. Prick each potato several times with a fork to allow steam to escape during baking.
- Place the oiled and pricked potatoes on a foil-lined baking sheet. Bake them in the preheated oven for 45 to 60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the toppings. If making homemade enchilada sauce, follow your recipe and set aside. Thinly slice the green onions and jalapeños, shred the cheddar cheese, rinse and drain the black beans, and let the frozen corn thaw.
- Once the potatoes are cooked through, remove them from the oven but keep the oven on. Slice each potato lengthwise and mash the insides slightly to create space for the toppings.
- Drizzle a couple of tablespoons of enchilada sauce over each potato. Top with black beans, corn, sliced jalapeños, and a generous amount of shredded cheddar cheese.
- Return the topped potatoes to the oven for 3 to 5 minutes, or until the cheese is melted. Once melted, take them out and add more enchilada sauce if desired, then finish with sliced green onions on top.
Ingredients
- 4 russet potatoes (approximately 1 lb. each)
- 2 teaspoons cooking oil
- 1 cup frozen corn kernels, thawed
- 1/2 recipe of red enchilada sauce or 1 cup store-bought enchilada or taco sauce
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 1 can (15 oz.) black beans, rinsed and drained
- 3 green onions, sliced
- 2-3 jalapeños, pickled or fresh, sliced
Nutritional Values
Calories: 2778.12 kcal | Carbohydrates: 485.32 g | Protein: 109.92 g | Fat: 53.92 g | Sodium: 4160.72 mg | Fiber: 74.6 g
FAQ
- Can I use sweet potatoes instead of russet potatoes for Nacho Taters?
- Yes, you can substitute sweet potatoes for russet potatoes. They will add a unique flavor and sweetness to the dish, which can complement the savory toppings.
- What can I use as a substitute for homemade enchilada sauce?
- If you prefer not to make your own enchilada sauce, you can use store-bought enchilada sauce or even taco sauce. Both will work well as a substitute.
- Are there any additional toppings that can be added to Nacho Taters?
- Absolutely! You can customize your Nacho Taters with toppings like taco meat (ground beef, chicken, or turkey), black olives, cilantro, diced tomatoes, avocado, or sour cream.
- How do I ensure my potatoes have a crispy skin?
- To achieve crispy potato skins, coat them in vegetable oil before baking and make sure to prick them with a fork to allow steam to escape.
- Can I prepare the toppings in advance?
- Yes, you can prepare the toppings while the potatoes are baking. This includes slicing the green onions and jalapeños, shredding the cheddar cheese, rinsing and draining the black beans, and allowing the corn to thaw.
Tips
- For crispier potato skins, make sure to rub the potatoes well with vegetable oil before baking, and don’t forget to prick them with a fork to allow steam to escape.
- If you’re short on time or prefer convenience, feel free to substitute homemade enchilada sauce with a store-bought version or even your favorite taco sauce.
- Enhance the flavor by experimenting with additional toppings such as taco-seasoned meat, diced tomatoes, or avocado alongside the classic nacho ingredients.
- Once the potatoes are topped and ready, pop them back in the oven just long enough to melt the cheese, ensuring a gooey and satisfying finish.
Equipment
- Baking Sheet
- Aluminum Foil
- Small Pot (if making homemade enchilada sauce)
- Vegetable Oil Spray (optional, for coating potatoes)
- Cheese Grater (if shredding cheese from a block)
