Loaded Potato 'Nachos'
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Loaded Potato 'Nachos'

Loaded Potato 'Nachos'

with Guacamole and DIY Salsa

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

Family Friendly

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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Beef

690 g

Russet Potato

160 g


1 unit


2 unit

Green Onion

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

3 tbsp


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

56 g

Baby Spinach

Not included in your delivery

2.33 tbsp


¾ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat18 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber11 g
Protein44 g
Cholesterol103 mg
Sodium1240 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Large Bowl
Small Bowl
Aluminum Foil


Roast potato coins

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. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer 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

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

Cook beef

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef 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. Remove the pan from heat. Season beef with salt and pepper, to taste. Set aside.

Make lime crema and salad

Meanwhile, 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. 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 spinach and remaining green onions, then toss to combine.

Assemble and bake 'nachos'

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

Finish and serve

Carefully transfer each square of foil with potato 'nachos' to a plate. Top potato 'nachos' with lime crema, salsa and guacamole. Squeeze a lime wedge over top, if desired. Serve salad alongside.