I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Smashed Potato Nachos

Smashed Potato Nachos

From Austin to Atlanta, this past week has been non-stop travel! I’ll be rolling right into our annual pizza competition party this weekend. The idea was formed by a good friend of ours and we stole it when we moved to Charleston. This will be our 5th year hosting the event, complete with a pizza trophy. We have won the prize the last two years so at this point, I assume none of our friends will vote for us. A fun event, no matter who wins.

With Halloween and football parties around the corner, sheet pan nachos are a perfect appetizer! I’ve eliminated the chips for a heartier substitute. The crisp smashed potatoes can be cooked in advance and are ready for toppings on party day. This would make a great appetizer for 5-6 people (double it if you have more). I’ve included an optional, but delightful cilantro yogurt to drizzle on top. Enjoy the recipe outline below but feel free to go rouge and add your favorite toppings.

Smashed Potato Nachos

  • 12 small red potatoes

  • 1 TBS Olive Oil

  • 1 tsp fajita seasoning

  • ½ tsp salt, divided

  • ½ Pound ground beef (or chicken. Add ¾ cup black beans for veggie)

  •  1 tsp cumin, divided

  • ½ tsp chili powder

  • 1 medium tomato

  • 1 small jalapeno

  • 1/8 cup onion diced

  • 1/2 lime, juiced

  • 1 bell pepper, sliced

  • ½ cup cheddar (white or yellow)

  • ¼ cup Greek yogurt

  • ½ cup Cilantro, divided

  • 1-2 cups chopped iceberg lettuce

  • Cotija cheese (optional topping)

  • Avocado (optional topping)

  1. Place potatoes in a pan, cover with water and boil for 12 minutes (they should be soft enough to easily stuck with a fork but not becoming mashed potatoes)

  2. Preheat oven to 400

  3. Layout potatoes on a baking sheet with parchment paper or a reusable sheet

  4. Using the bottom side of a dish with a flat side (small pyrex or bowl), smash each potato down to around ¼ in-1/2 in thick. (They will split and possibly break into pieces and that’s ok!)

  5. Mix 1 TBS olive oil, 1 tsp fajita seasoning, and ¼ tsp salt together. Brush over all of the potatoes

  6. Bake for 25 minutes at 400 until potatoes are browning and edges are crisp.

  7. Set aside

  8. Brown ground meat (or cook chicken) with ½ tsp cumin, ½ tsp chili powder, ¼ tsp salt. If using black beans for vegetarian, mix spices with beans and set aside

  9. When ground meat is browned (or chicken fully cooked), set aside

  10. Chop 1 medium tomato, dice 1 small jalapeno, 1/8 cup onion and mix together with juice of ½ lime to make pico

  11. Slice 1 bell pepper into long thin strips.

  12. Grate cheddar to get ½ cup

  13. Top each potato with a little cheddar and sprinkle over bell pepper and ground meat (or chicken or beans)

  14. Place in the oven at 350 for 5 minutes

  15. While baking, blend ¼ cup Greek yogurt, ¼ cup cilantro, ½ tsp water and ½ tsp cumin

  16. Top nachos with pico, iceberg lettuce, Greek yogurt sauce, cotija cheese, avocado, and remaining cilantro

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