How to make Baked Baby Potato Nachos -
This is an unusual recipe which is so very tasty that you will want to make it again and again.Think loaded baked potato meets very casual summertime dinner done gluten free and vegetarian and so delicious!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (बेबी आलू), Tortilla chips (तौरतिया चिप्स )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Baked Baby Potato Nachos checkout Baby Potatoes in Tamarind Sauce, Aloo Gol Matol, Aloo Tuk, Sea Salt Roasted Baby Potatoes . You can also find more Snacks and Starters recipes like Oriental Fish Kababs Eggplant and Paneer Kababs Pizza Balls Kachche Kele Ki Pav Bhaji
Baked Baby Potato Nachos Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Baked Baby Potato Nachos Recipe
Baby potatoes 16-20
Tortilla chips to serve
Sea salt as required
Pickled jalapenos 3-4
Refried beans ¾ cup
Mexican spice mix to sprinkle
Spring onion greens chopped 2-3 stalks
Cheddar cheese 100 grams
Salsa of roasted tomato For topping
Sour cream for drizzling
Black olives pitted and sliced 3-4
Green olives pitted and sliced 3-4
Method
Step 1
Spread sea salt on a baking tray and place the potatoes on it. Bake in an oven at 200ºC for 12-15 minutes. Remove from heat and let the potatoes cool.
Step 2
Cut jalapenos into small pieces.
Step 3
Heat the refried beans in a non-stick pan till just warm.
Step 4
Scoop the baked potatoes to get a cavity in the centre. Place them on a baking tray and sprinkle spice mix on top.
Step 5
Spoon a portion of the warm refried beans, reserving some for plating, into each potato. Top each with a piece of jalapeno, some spring onion greens and grated cheese. Put the tray in the oven and bake at 200ºC for 5 minutes or till the cheese melts.
Step 6
Spread the reserved refried beans on a serving plate and place the potatoes on it. Top each potato with the tomato salsa and drizzle sour cream on them. Finish by topping with black and green olive slices and serve immediately with tortilla chips.
Nutrition Info
Calories : 773 Kcal
Carbohydrates : 84.2 gm
Protein : 37.5 gm
Fat : 31.9 gm
Other : Zinc 3.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
