Crispy Loaded Potato Nachos

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Loaded Potato Nachos are made by topping oven-roasted potato rounds with all of your favorite loaded baked potato toppings, nachos-style!

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Crispy Loaded Potato Nachos

Two of my favorite things to eat are loaded baked potatoes and nachos. I decided to combine my love for both and this delish potato nachos recipe was born! What’s not to love?

This recipe has all of the classic flavors of a loaded baked potato. There’s melted cheese, crumbled bacon, cool sour cream, and a sprinkle of green onions. It may taste like a loaded baked potato, but it looks like nachos!

Crispy Loaded Potato Nachos

If you feel like mixing things up a bit, you could go the true nachos route and serve these with some salsa and guacamole on the side. And how about throwing some jalapenos on top? A little spicy kick would be great on these!

Not big on prepping veggies? Substitute the potato rounds with some cooked french fries or potato wedges. Easy peasy. I like to take the time to make the rounds, though. I cut my potatoes nice and thin and let them get browned crispy edges.

Crispy Loaded Potato Nachos

Finger food appetizers like this one are always a winner for serving at get-togethers. There’s something very casual and fun about serving a dish like this and letting everyone dig in and help themselves as they please. I’m sure if you make these for your next gathering, they’ll be a hit!

Crispy Loaded Potato Nachos


  • 1 large or 2 small russet potatoes sliced into1/8 inch rounds
  • 2 Tbsp olive oil
  • salt and pepper
  • 2 oz sharp shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 2 Tbsp sour cream
  • 1 green onion chopped


  1. Preheat your oven to 425 degrees. Line a baking sheet with foil.
  2. Toss the potato rounds in the olive oil and season with salt and pepper. Place on the baking sheet in a single layer. Bake in the preheated oven for 10 minutes. Flip and continue baking for an additional 5-10 minutes, depending on how thin your rounds are.
  3. Pile the cooked potato rounds onto an oven safe serving dish (or pile them right up on the baking sheet) and sprinkle with the shredded cheese. Return to the oven for 3-5 minutes, or until cheese is melted. Remove from the oven and top with the crumbled bacon, sour cream, and green onions.


  • Use a mandolin to easily slice the potatoes! This makes a thinner round, but the prep much easier. The cook time will depend on the thickness of your potatoes. I like to cook mine until they are crispy and thin, like potato chips!I like to mix herbs into my sour cream. In the picture above, I mixed in a little dried dill and dried thyme. Yum!

Crispy Loaded Potato Nachos

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