Nacho-style Baked Potatoes

I have made loaded nachos before, but this is a slightly adapted version which includes potatoes for a healthier option. I’ve made a big batch so there were plenty of leftovers for the next day.


December 12, 2017
: 4-5
: 10 min
: 30 min
: 40 min
: easy


  • 10 medium potatoes, sliced
  • 4 tsp coconut oil, melted
  • 1 tsp salt
  • 2 avocadoes, diced
  • 5 tomatoes, diced
  • 1 onion, chopped
  • 1 can of corn, drained and rinsed
  • 1 handful chopped parsley or coriander
  • 1 jalapeno, minced
  • 4 limes
  • Step 1 Preheat the oven to 200 degrees Celcius.
  • Step 2 Peel and slice the potatoes into rounds. Toss them with coconut oil and sea salt. Arrange them on a baking tray with baking paper.
  • Step 3 Bake them for 20 minutes and then flip them to bake for 10 more minutes.
  • Step 4 In the meanwhile, combine the avocado, tomato, onion, jalapeno, parsley, corn and lime juice.
  • Step 5 Serve the potatoes with your favourite (vegan) aoli and the salad.

Related Posts

Fennel and Corn Quinoa Salad

Fennel and Corn Quinoa Salad

I love fennel! I just never really use it in cooking that much. This salad is so easy to make and very very tasty! Make a big batch and have it for lunch the entire week. Inspired by Deliciously Ella.

Quick Creamy Avocado Pasta

Quick Creamy Avocado Pasta

Another 15-minute pasta! This spinach and basil version is lovely too, however I had lots of avocadoes leftover (I know, crazy!) and I turned it into a creamy sauce. I used bean spaghetti because it’s gluten-free and full of protein (and it’s very tasty). This […]

Leave a Reply

Your email address will not be published. Required fields are marked *