Appetizers and Snacks, Main Course, Side Dish

Fully Loaded Nacho Potatoes

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Fully Loaded Nacho Potatoes


  • 1 ½ lbs Dynamic Duo Little Potatoes
  • 4 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cups Habanero cheddar finely grated
  • 1 Jalapeno pepper cut in half lengthwise (to make less spicy, remove the seeds)
  • ½ cup black olives thinly sliced
  • 1 tomato finely diced
  • ½ cup red onion finely diced
  • 1 avocado diced
  • 1 lime
  • 2 Tbsp cilantro chopped (optional)
  • 1 cup sour cream


  • Preheat oven to 400°F.
  • Boil Little Potatoes in lightly salted water for 15 to 20 minutes until tender. Drain and let cool slightly.
  • Using a flat bottom measuring cup or other utensil, gently smash potatoes to flatten slightly.
  • Place on a parchment-lined baking sheet, drizzle with half olive oil and salt and pepper.
  • Bake for 10 minutes, carefully flip each potato and season again with olive oil, salt and pepper.
  • Bake an additional 10 minutes.
  • Remove from oven and generously layer with toppings, starting with the cheese.
  • Bake for ten minutes, then broil for three minutes.
  • Place parchment on serving board. Squeeze lime juice on all the potatoes. Garnish with avocado, chopped cilantro (if desired) and a side of sour cream.