I created red enchilada sauce to make these Nacho Taters. However, should you not feel like making your own, you can use an enchilada sauce that you can buy from the grocery store or your preferred taco sauce (got the drawer stuffed with Taco Bells? I kind of hope not, but if you do…). I filled my taters with a mixture of corn, beans, and black beans, as well as pickled jalapenos with cheddar cheese and green onions. It’s up to you what toppings you usually enjoy on nachos. However, there are a few additional options: taco meat (ground chicken, beef, or turkey seasoned along with taco seasoning), bla,ck olives, cilantro, diced tomatoes or avocado, pico de Gallo, and sour cream. No matter how you layer them, potatoes are an excellent foundation for nachos. NOM.
INGREDIENTS
Four russet potatoes (about 1 2 lbs. each) ($3.48)
Two tablespoons cooking oil ($0.02)
1 cup corn kernels frozen Thawed and frozen ($0.37)
1/2 recipe red enchilada sauce* ($0.40)
Four oz. cheddar cheese Shred (about one cup) ($1.22)
1 15oz. container of black beans ($0.72)
$3.33 for 3 Green Onions ($0.32)
2-3 jalapenos, pickled or freshly ($0.31)
INSTRUCTIONS
Preheat the oven to 400 degrees. Prepare a baking sheet by covering it with foil. Cleanse the potatoes thoroughly and dry them using a paper towel. Cover each potato with vegetable oil and then poke the skin several times using a fork. Set the potatoes onto a baking sheet and place them in the oven. Bake for 45 minutes to one hour or until the potatoes are tender throughout.
While the potatoes bake cook, make the toppings. Make the enchilada sauce according to the recipe below. Then, set aside. Cut the green onions into slices and jalapeno. Shred the cheese, wash and strain the black beans, and let the corn melt.
When the potatoes are cooked to their desired consistency, take the potatoes from the oven (but keep it on so that the potatoes can be cooked again). Cut them lengthwise down the middle and then across. The potatoes should be opened up and then mash them slightly.
Sprinkle a few spoons of sauce for enchiladas on each potato. Top with corn, black beans, jalapenos, and a few ounces of cheddar cheese. Put the potatoes back in the oven for about 3-5 minutes, after which the cheese melts. Take the potatoes out of the range and drizzle them with sauce if you like, and then sprinkle with the sliced green onions.
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