Pioneer Woman Potato Nachos

Potato nachos are a delicious and hearty twist on traditional nachos, and Pioneer Woman’s recipe takes this concept to a whole new level. This dish features thinly sliced potatoes that are baked until crispy, then topped with all your favorite nacho toppings, from melted cheese and jalapeños to fresh salsa and sour cream.

The result is a satisfying and flavorful dish that’s perfect for game day, movie night, or any casual get-together with family and friends. With Pioneer Woman’s recipe, you can easily make this crowd-pleasing dish at home and impress your guests with your culinary skills.

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Why You’ll Love This Pioneer Woman Potato Nachos

Here are a few reasons why you’ll love Pioneer Woman’s Potato Nachos recipe:

• It’s a unique twist on traditional nachos, using thinly sliced potatoes as the base instead of tortilla chips.
• The potatoes are baked until crispy, giving the dish a satisfying crunch and a healthier twist.
• The toppings are fully customizable to your tastes, from spicy jalapeños to tangy salsa and cool sour cream.
• It’s a hearty and filling dish that’s perfect for sharing with a group of friends or family.
• The recipe is easy to follow and can be prepared in just a few simple steps, making it a great option for busy weeknights.
• The dish is both vegetarian and gluten-free, making it a great option for those with dietary restrictions.
• Pioneer Woman’s recipe includes helpful tips and variations, giving you plenty of options to make the dish your own.
• It’s a versatile dish that can be served as a main course, a side dish, or even as an appetizer.

What Is Pioneer Woman Potato Nachos Recipe?

Pioneer Woman Green Bean Casserole With Mushrooms is a popular side dish recipe created by Ree Drummond, also known as the Pioneer Woman. The casserole typically features fresh green beans, bacon, mushrooms, and a creamy sauce made with chicken broth and heavy cream. The casserole is then topped with crispy fried onions and baked until golden brown and bubbly. The dish is a classic comfort food that is often served during Thanksgiving and other holiday meals, but can be enjoyed year-round as well. It is a perfect side dish for any dinner or potluck party.

Pioneer Woman Potato Nachos Ingredients

• 4 large potatoes, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/4 cup sliced jalapeños
• 1/4 cup chopped fresh cilantro
• Salsa, sour cream, and guacamole for serving

How To Make Pioneer Woman Potato Nachos

1. Preheat the oven to 400°F.
2. In a large bowl, toss the sliced potatoes with the olive oil, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
3. Arrange the potato slices in a single layer on a baking sheet, making sure they’re not touching.
4. Bake the potatoes for 25-30 minutes, or until they’re golden and crispy.
5. Remove the potatoes from the oven and sprinkle the shredded cheddar cheese over the top. Return the potatoes to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
6. Top the potato nachos with sliced black olives, jalapeños, and chopped cilantro.
7. Serve the potato nachos hot, with salsa, sour cream, and guacamole on the side.

Recipe Tips

Here are some recipe tips to help you make the most delicious Pioneer Woman Potato Nachos:

• Use a mandoline slicer to slice the potatoes thinly and evenly. This will ensure that they cook evenly and become crispy.
• Don’t overcrowd the baking sheet. Arrange the potato slices in a single layer and make sure they’re not touching. If they’re too close together, they won’t become crispy.
• Customize the toppings to your liking. You can use any of your favorite nacho toppings, such as diced tomatoes, diced onions, sliced jalapeños, or black beans.
• Make sure to sprinkle the cheese evenly over the potatoes. This will help it melt evenly and create a delicious cheesy crust.
• If you want to make these potato nachos ahead of time, you can cook the potatoes and add the cheese, then store them in the fridge. When you’re ready to serve them, just reheat them in the oven until the cheese is melted and bubbly.
• To make this recipe vegetarian or vegan, you can omit the cheese or use a plant-based cheese alternative.
• Don’t skip the cilantro! The fresh herb adds a pop of flavor and brightness to the dish.

What To Serve With Potato Nachos?

Pioneer Woman Potato Nachos are a delicious and hearty appetizer or snack that can be served on their own or as part of a larger meal. Here are some ideas for what to serve with potato nachos:

Guacamole: Creamy and fresh, guacamole is the perfect dip to serve alongside potato nachos. The rich and slightly sweet flavor of avocado pairs well with the savory potatoes.

Salsa: A classic accompaniment to nachos, salsa adds a zesty and slightly spicy kick to the dish. Try a mild or medium salsa to keep the flavors balanced.

Sour cream: The cool and tangy flavor of sour cream can help cut through the richness of the cheese and potatoes.

Salad: To add some greens to your meal, consider serving a simple salad alongside the potato nachos. A light and refreshing salad can help balance out the heavier flavors of the nachos.

Grilled vegetables: For a more substantial meal, you can serve Pioneer Woman Potato Nachos with some grilled vegetables, such as bell peppers, onions, and zucchini. The smoky, charred flavors of the vegetables can complement the crispy and cheesy nachos.

Margaritas: For a fun and festive pairing, consider serving margaritas alongside your potato nachos. The bright and zesty flavors of the cocktail can help enhance the flavors of the dish.

How To Store Potato Nachos?

Here are some ways to store Pioneer Woman Potato Nachos:

• Refrigerate: If you have leftover potato nachos, you can store them in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is tightly sealed to prevent the nachos from getting soggy or absorbing any unwanted flavors from the fridge.
• Freeze: If you want to store potato nachos for a longer period of time, you can freeze them. To do this, lay the nachos in a single layer on a baking sheet and put them in the freezer until they’re frozen solid. Then, transfer them to an airtight container or freezer bag and store them for up to 3 months. To reheat frozen potato nachos, preheat your oven to 375°F and bake for 10-15 minutes until they’re heated through.
• Separately: If you’re planning to store the nachos and toppings separately, make sure to store them in separate containers. The toppings can be stored in the fridge in airtight containers, while the potato chips can be stored in an airtight container at room temperature.

It’s important to note that the texture and crispiness of the nachos may be affected after being stored, especially if they are refrigerated or frozen. To maintain the best quality, it’s recommended to enjoy the nachos soon after making them.

How To Reheat Potato Nachos?

Here are a few ways to reheat Pioneer Woman Potato Nachos:

Oven: Preheat your oven to 375°F. Spread the potato nachos on a baking sheet in a single layer and bake for about 5-10 minutes, or until they’re heated through and the cheese is melted.

Microwave: If you’re short on time, you can reheat the potato nachos in the microwave. Place a single layer of the nachos on a microwave-safe plate and microwave for 30 seconds to 1 minute, or until they’re heated through. Be careful not to overheat them, as this can cause the chips to become soggy.

Skillet: You can also reheat the potato nachos in a skillet on the stovetop. Heat a non-stick skillet over medium-high heat and place the nachos in a single layer in the skillet. Cook for a few minutes on each side, or until they’re heated through and the cheese is melted.

Regardless of which method you choose, it’s important to keep an eye on the nachos to make sure they don’t overcook or burn. Also, keep in mind that the texture of the nachos may not be exactly the same as when they were freshly made

FAQ Section

What are the best potatoes to use for Potato Nachos?

The best potatoes to use for Potato Nachos are Russet potatoes, which are starchy and hold up well when baked or fried. They’re also a good choice for making crispy chips.

Can I make Potato Nachos ahead of time?

Yes, you can prepare the Potato Nachos ahead of time and store them in the refrigerator until you’re ready to bake them. This can be a great time-saver if you’re hosting a party or gathering. Just make sure to store the nachos in an airtight container or wrap them tightly in plastic wrap to keep them fresh.

How do I make the nacho cheese sauce for Potato Nachos?

To make the nacho cheese sauce for Potato Nachos, you’ll need to melt together butter and flour to make a roux, then slowly whisk in milk and cook until the mixture thickens. Once the mixture has thickened, you can stir in grated cheddar cheese, salt, and other seasonings to taste.

Can I use different toppings for Potato Nachos?

Absolutely! One of the great things about Potato Nachos is that you can customize them to your liking. Some popular toppings include diced tomatoes, jalapenos, black olives, diced avocado, and fresh cilantro.

How long do Potato Nachos take to bake?

Potato Nachos typically take around 30 minutes to bake in the oven. The exact time may vary depending on your oven and the thickness of your potato slices, so it’s important to keep an eye on them to avoid overcooking.

How can I make Potato Nachos healthier?

To make Potato Nachos healthier, you can use baked potato slices instead of fried, reduce the amount of cheese or use a low-fat cheese, and add more vegetables like diced tomatoes, bell peppers, or onions.

Can I use sweet potatoes instead of Russet potatoes for Potato Nachos?

Yes, you can use sweet potatoes instead of Russet potatoes for Potato Nachos. Keep in mind that sweet potatoes have a different texture and flavor than Russet potatoes, so the nachos may taste slightly different.

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Pioneer Woman Potato Nachos Nutrition Fact

• Calories: 630
• Total Fat: 46.3 g
• Saturated Fat: 11.6 g
• Trans Fat: 0 g
• Cholesterol: 64 mg
• Sodium: 1167 mg
• Total Carbohydrate: 39.8 g
• Dietary Fiber: 5.1 g
• Sugars: 3.2 g
• Protein: 19.1 g