These potato nachos are the perfect snack one hour before or post-exercise recovery snack! Think outside the box of the traditional tortilla chips or Mexican seasonings and try some of these Mediterranean flavors for your next plate of nachos!
1 medium red potato
2 teaspoons olive oil
Salt and pepper
1 oz. sun-dried tomatoes
4 Greek olives
½ cup thinly sliced spinach
½ cup hummus
2 Tablespoons crumbled feta cheese
Prep Time: 15min | Cook Time: 15min
Preheat oven to 425 °F.
Thinly slice the potato crosswise into about 14 slices.
In a large bowl, toss potato slices in olive oil, salt and pepper.
Lay potatoes carefully on baking sheet.
Bake for about 15 minutes, turning once after 8 minutes
Bake until potatoes begin to brown and caramelize.
Remove from the oven and allow to cool to touch.
Put the sun-dried tomatoes in a bowl and cover them with hot water.
Spread thinly with hummus.
Divide sliced spinach between nachos.
Drain the tomatoes and thinly slice or chop. Divide them between the nachos.
Sprinkle feta on top and garnish each potato slice with ¼ of anolive.
Potatoes can be left soft or crunchy, be careful not to burn them.
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