Vegetarian Baked Potato Nachos

It was warm enough to go for a walk in capris today, so not really a day to get into my cold-weather recipes. Instead, here’s a recipe from one of our summer CSA weeks, full of green peppers, onions, tomatoes, and potatoes. They’re perfect for watching a football game since you can control how much cheese/veggies you use!

Baked Potato Nachos


  • Fresh potatoes, any kind, very thinly sliced (we used a grater)
  • Olive oil, optional
  • Diced onions
  • Diced sweet green peppers
  • 1-2 diced jalapeno peppers
  • Diced tomatoes (canned or fresh)
  • 1 can rinsed and drained black beans
  • Freshly shredded cheese, your choice


  1. Preheat oven to 425*. Line baking sheet with parchment paper.
  2. Toss potato slices with olive oil, if using.
  3. Spread potato slices on baking sheet. It's okay if they overlap.
  4. Bake for about 20-25 minutes, then toss/rotate the potatoes and bake for another 20 minutes.
  5. Top potatoes with onions, both peppers, tomatoes, black beans, and cheese.
  6. Bake another 20 minutes or until cheese is melted.
  7. Enjoy!

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