
37
APPETIZERS
POTATO NACHOS
Thinly sliced potatoes make a heartier, delicious base for nachos.
Makes 8 servings
1. Preheat oven to 425ºF. Line two baking sheets with
aluminum foil. Reserve.
2. Adjust the slicing disc to setting 3. Insert the slicing
disc. Slice potatoes. Remove slicing disc and stem.
Toss potatoes with olive oil and salt.
3. Spread potatoes onto the baking sheets in a
single layer. Bake until golden brown and crispy,
about 45 minutes.
4. While potatoes are baking, reinsert stem and slicing
disc (still at setting 3). Slice the green onions, jalapeño
and olives. Remove from bowl and reserve.
5. Insert shredding disc with the coarse setting facing
up. Shred cheese. Reserve in bowl.
6. When potatoes are done baking, remove from oven
and let cool slightly. Pile half of the potatoes into the
center of one baking sheet. Sprinkle with half of the
green onions, jalapeño, olives and cheese. Pile the
remaining potatoes on top of the first layer and
sprinkle with remaining ingredients. Bake until cheese
is melted and slightly browned, about 5 minutes.
7. Serve immediately with chunky salsa, guacamole and
sour cream if desired.
Nutritional information per serving:
Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g
sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • fiber 0g
2
pounds
russet
potatoes
1
tablespoon
extra
virgin
olive
oil
1
teaspoon
kosher
salt
1
bunch
green
onions
,
trimmed
1/2
to
1
whole
jalapeño
,
halved
lengthwise
and
seeded
1
can
(15
ounces
)
whole
black
pitted
olives
8
ounces
cheese
,
such
as
sharp
cheddar
salsa
,
guacamole
and
sour
cream
,
for
serving
Содержание SFP-13 SERIES
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