Baby Baked Potato Nachos | Sanjeev Kapoor Khazana

Nacho chips replaced by baked baby potatoes to make this delicious mexican snack.

BABY BAKED POTATO NACHOS

Ingredients

16-20 baby potatoes
Sea salt as required
Tortilla chips for serving
3-4 pickled jalapenos
¾ cup refried beans
Spice mix for sprinkling
2-3 stalks spring onion greens, chopped
100 grams cheddar cheese
Roasted tomato salsafor topping
Sour cream for drizzling
3-4 black olives, pitted and sliced
3-4 green olives, pitted and sliced

Method

1. Spread sea salt on a baking tray and place the potatoes on it. Bake in an oven at 200ºC for 12-15 minutes. Remove from heat and let the potatoes cool.
2. Cut jalapenos into small pieces.
3. Heat the refried beans in a non-stick pan till just warm.
4. Scoop the baked potatoes to get a cavity in the centre. Place them on a baking tray and sprinkle spice mix on top.
5. Spoon a portion of the warm refried beans, reserving some for plating, into each potato. Top each with a piece of jalapeno, some spring onion greens and grated cheese. Put the tray in the oven and bake at 200ºC for 5 minutes or till the cheese melts.
6. Spread the reserved refried beans on a serving plate and place the potatoes on it. Top each potato with the tomato salsa and drizzle sour cream on them. Finish by topping with black and green olive slices and serve immediately with tortilla chips.

Preparation Time: 15-20 minutes
Cooking Time: 35-40 minutes

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Cuisine - Fusion

Course - starter

Dish - starter