Crispy Potato Nachos

Replacing traditional tortilla chips with nutrient-dense, skin-on red potatoes and using lean ground turkey makes this a lighter, fiber-rich take on classic nachos.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 6 small red potatoes, skins on (1 pound) · 432 kcal in the whole recipe
• 2 teaspoons vegetable oil · 100 kcal in the whole recipe
• 8 ounces lean ground turkey (15% fat or less) · 599 kcal in the whole recipe
• 1/2 teaspoon chili powder
• 1/2 cup reduced-fat shredded cheddar cheese · 221 kcal in the whole recipe
• 1 cup shredded lettuce · 22 kcal in the whole recipe
• 1 tomato, diced · 42 kcal in the whole recipe
• 3/4 cup peeled and diced cucumber · 22 kcal in the whole recipe
• 1 tablespoon chopped cilantro · 1 kcal in the whole recipe
• 3/4 cup salsa · 81 kcal in the whole recipe

Method

1. Preheat your oven to 450°F (230°C). Slice the potatoes into 1/4-inch thick rounds, toss them with the vegetable oil, and arrange in a single layer on a baking sheet.

   

2. Bake the potatoes for 25 to 30 minutes until they are crispy and golden brown.

   

3. While the potatoes bake, cook the ground turkey and chili powder in a skillet over medium heat for 8 to 10 minutes, stirring frequently until fully browned.

   

4. Transfer the baked potatoes to an oven-safe serving dish, layer with the cooked turkey, and sprinkle with cheddar cheese.

   

5. Return to the oven for about 2 minutes until the cheese is completely melted.

   

6. Top with shredded lettuce, diced tomato, cucumber, cilantro, and salsa before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.