Loaded Potato & Turkey 'Nachos'
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Loaded Potato & Turkey 'Nachos'

Loaded Potato & Turkey 'Nachos'

with Guacamole and DIY Pico de Gallo

Potato 'nachos' are a quirky-fun combination of loaded potato coins and nachos! Golden roasted russets are topped with Monterey Jack cheese, Mexican-spiced turkey and all the classic nacho garnishes. Load up the parents' plates with salad and extra green onions.

Tags:
Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

690 g

Russet Potato

160 g

Tomato

56 g

Spring Mix

1 unit

Lime

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

3 tbsp

Guacamole

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

2 unit

Green Onion

Not included in your delivery

2.33 tbsp

Oil*

¾ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber10 g
Protein43 g
Cholesterol140 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Cooking Steps

Roast potato coins
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep and make salsa
2

While potato coins roast, cut tomato into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the green onions, 1 tsp lime juice, 1/4 tsp sugar and 1 tsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Cook turkey
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Remove the pan from heat, then set aside.

Assemble and bake potato 'nachos'
4

Once potato coins are done, arrange 2 squares of parchment paper (4 squares for 4 ppl) on a clean work surface. Divide potato coins between each square of parchment and arrange in a single layer. Arrange squares of parchment side by side on the same baking sheet. (NOTE: For 4 ppl, use two baking sheets. Arrange 2 squares of parchment on each sheet.) Top potatoes with some cheese, then turkey, then remaining cheese. Bake in the middle of the oven until cheese melts, 3-5min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)

Make lime crema
5

While loaded potato 'nachos' bake, add sour cream, half the lime zest and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Add remaining lime juice, remaining lime zest, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining green onions, then toss to combine. Carefully transfer each square of parchment to a plate. Top potato 'nachos' with lime crema, salsa and guacamole. Squeeze over a lime wedge, if desired. Serve salad alongside.