Crispy Buffalo Cheddar Potato Nachos
Ingredients
The potatoes
-
4
slices
russet potatoes
-
4
tablespoons
olive oil
-
1
teaspoon
seasoned salt
-
to taste
salt
-
to taste
pepper
The buffalo sauce
-
½
cup
butter
-
½
cup
hot sauce
The toppings
-
6
ounces
sharp cheddar cheese
-
4
ounces
gorgonzola or blue cheese
-
1
whole
avocado
-
to serve
chopped cilantro
-
to serve
green onion
-
to serve
buttermilk ranch
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Spread the sliced potatoes on the baking sheets, drizzle with olive oil, and sprinkle with seasoned salt, salt, and pepper.
- Bake the potatoes for 20-25 minutes, rotating and tossing halfway through to ensure even cooking.
- While the potatoes are baking, mix melted butter, hot sauce, and the remaining seasoned salt.
- Once the potatoes are crispy and golden, remove them from the oven and drizzle with the buffalo sauce.
- Top with cheddar and gorgonzola cheese, then return to the oven for 5 minutes until the cheese is melted.
- Remove from the oven and garnish with fresh cilantro, green onions, and sliced avocado. Serve with ranch.
Nutrition Facts (estimated)
Servings
4
Calories
679
Total fat
45g
Total carbohydrates
55g
Total protein
16g
Sodium
900mg
Cholesterol
100mg
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