Name: Potato nachos
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 6 large, pink-skinned potatoes, unpeeled; 1 cup grated pizza cheese; 2 avocadoes, chopped; 2 tomatoes, chopped; 1 red onion, finely chopped; 1/2 cup small, flat-leaf parsley leaves; 2 tablespoon lemon juice; 1 tablespoon vegetable or olive oil; sour cream, to serve

Ingredients

6 large, pink-skinned potatoes, unpeeled

1 cup grated pizza cheese

2 avocadoes, chopped

2 tomatoes, chopped

1 red onion, finely chopped

1/2 cup small, flat-leaf parsley leaves

2 tablespoon lemon juice

1 tablespoon vegetable or olive oil

sour cream, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Pierce potatoes all over with a fork. Place directly on oven rack; bake for 50 minutes or until tender.

2.When cool enough to handle, cut potatoes into quarters. Using a teaspoon, scoop out some of the flesh, leaving a 1cm border. Place skins, cut-side up, in a greased shallow ovenproof dish. Sprinkle with cheese. Bake for 10 minutes or until cheese is melted and bubbling.

3.Combine avocado, tomato, onion, parsley, juice and oil in a bowl. Season. Top potato with avocado salsa. Serve with sour cream.

Replace pizza cheese with grated cheddar, if desired. Pizza cheese contains grated cheddar, mozzarella and parmesan. Add a little butter and milk to scooped-out cooked potato; mash. Cover and refrigerate. Use the next day. Make salsa just before serving to prevent avocado discolouring.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%