These loaded potato nachos are a heaping pile of crispy, seasoned potatoes, laden with crunchy toppings, and smothered with the most drool-worthy cheese sauce. I call them an unbelievably comforting treat!
Author: Natasha Minocha
4largePotatoes, scrubbed clean and sliced thinly
1/2tsp Red chilli powderYou can add more
Salt & Pepper to taste
2tbspAll purpose flour
1/2tspRed chilli flakes
Salt & Pepper to tasteI keep the salt light here as cheese also adds saltiness
1-2Tomatoes, deseeded and diced
1/3cup Cooked red kidney beans
1/2Green bell pepper, diced
Fresh cilantro/ coriander for sprinkling on top
Preheat your oven to 220 C.
Toss the sliced potatoes in olive oil, cumin powder, chilli powder, salt and pepper.
Spread in a single layer on a baking tray and roast the potatoes for about 20-25 minutes, until cooked through and crispy golden. You will have to turn them over once while they are baking.
Heat olive oil and butter in a heavy bottom pan over medium heat. Add flour and seasonings. Cook, stirring, for 1 to 2 minutes or until bubbling. Lower the heat and slowly add the milk, whisking constantly till the sauce comes to a boil and thickens. Mix in the cheese. Taste and adjust for seasonings.
Preheat your oven to 220 C. Keep an ovenproof baking dish ready.
Start with the layering - potatoes, veggies, olives, cheese sauce. Keep layering till all ingredients are used up. Finish off the top layer with cheese sauce.
Bake for 15-20 minutes till the cheese sauce is bubbling.
Sprinkle with fresh cilantro/coriander. Serve warm. Enjoy!