Nacho Potato

READY IN: 20mins
Recipe by HeathersKitchen

I was craving nachos last night but my daughter had already baked some potatoes. This recipe is a delicious combo of both stuffed baked potato and nachos.

Top Review by AZPARZYCH

This was a very filling meal! Made as is except left off the onions and used the optional salsa. Next time I will add butter to my potato first since I found it a bit dry. Was very tasty and will make again for a dinner when DH is home, quick and easy meal!! Made with recipe#327299 that I defrosted from the freezer. Made for My-3-Chefs Nov 2009.

Ingredients Nutrition

  • 1 russet potato, washed thoroughly, rubbed with oil and sea salt and baked until soft
  • 12 cup chili (canned or homemade, warmed)
  • 12 cup extra-sharp cheddar cheese, shredded (runny nacho cheese would be good here in place of the cheddar or in addition to it)
  • 14 cup sour cream
  • 12 cup tortilla chips, coarsely crushed
  • 14 cup avocado (diced or smashed tossed with a bit of lime juice, salt and pepper)
  • 14 cup diced tomato
  • 1 tablespoon red onion, diced
  • sliced olive (optional)
  • sliced jalapeno pepper (optional)
  • salsa (optional)


  1. When your potato is finished baking slice it open and smash the flesh a bit to get the potato ready for the toppings. Butter, salt and pepper can be added here but I don't think it's needed.
  2. Top with warm chili, then the rest of the ingredients in order given.
  3. Top with optional ingredients to taste.

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