SUSTAIN
Health Care by Food
Potato Nachos
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1/3 of recipe | 302 | 16g | 3g | 294mg | 39g | 6g | 0g |
This fun twist on traditional nachos uses baked red potato slices as the base instead of tortilla chips. This dish combines a variety of fresh ingredients for a balanced mix of protein, fiber, and essential nutrients while being relatively low in calories (but high in flavor!). Perfect for a healthy snack or meal, nacho lovers everywhere will be satisfied with this version!
Ingredients
6 small red potatoes, skins on.
2 teaspoons vegetables oil or non-stick cooking spray
8 ounces lean ground turkey (15% fat or less)
½ teaspoon chili powder
½ cup reduced-fat shredded cheddar cheese
1 cup shredded lettuce
1 cup tomato chopped cilantro
¾ cup salsa
Preparation
Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce. Be sure to re-wash hands after handling raw turkey.
Preheat the oven to 450˚F.
Slice potato into small circles about ¼-inch thick
Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray for a lower fat option)
Arrange the slices on a baking sheet in a single layer. Bake in the oven at 450˚F for 25 for 30 minutes, depending on desired darkness.
Meanwhile, add ground turkey and chili powder to a skillet cook, stirring over medium heat (300˚F in an electric skillet) for 8 to 10 minutes or until turkey browns. Ground turkey is fully cooked when it reaches an internal temperature of 165˚F.
Remove potatoes from the oven
Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes
Top as desired and enjoy!