A tasty combination of crisp roasted potatoes with all sorts of veggie toppings and a creamy dip. Make a batch for your Super Bowl party and you'll score big points with your guests.
I created these Potato Nachos for my friends over at Gay Lea. Serve them on game day with bowls of additional toppings so guests can load their nachos up the way they like them.
Potato Nacho with Zesty Dill Ranch Dip
Yields: 4 to 6 servings
Preparation time: 50 minutes
3 large baking potatoes, skin on, scrubbed well (about 2.5 lbs)
¼ cup (60mL) olive oil or canola oil
1 tsp (5mL) each chili powder and sea salt
½ tsp (2mL) each granulated garlic and cumin
¼ tsp (1mL) cayenne pepper
I 250g container Nordica Smooth Dips – Dill Ranch
3 tsp (15mL) minced jalapeno pepper or to taste
1 small clove garlic, pressed
1 cup (250mL) shredded Black River Old Cheddar Cheese
1 cup (250mL) drained and rinsed canned black beans
2 green onions, sliced
Optional Toppings: Chopped avocado, grape tomato halves, jalapeno rings, fresh cilantro leaves, shredded cooked chicken, extra cheese
Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
Cut potatoes into 1/4-inch (0.5 cm) round slices and place in large bowl. Add olive oil, chili powder, salt, granulated garlic, cumin and cayenne pepper; toss until potatoes are well coated. Arrange on prepared pans in single layer. Roast for about 40 minutes or until cooked through and golden brown, flipping half way through and rotating the pans.
Meanwhile, in a small bowl, stir together Nordica Smooth Dip, jalapeno and garlic; set aside.
When the potatoes are ready, remove from oven. Place all the potato slices onto one pan. Scatter cheese, black beans and green onion evenly over potatoes; broil until cheese is melted and bubbling.
Drizzle some of the dip mixture over the potatoes and scatter on your favourite optional toppings (if using).
Serve immediately with extra dip on the side.
Download the recipe here.