Loaded Skillet Potato Nachos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Snack
Serves: 4
Ingredients
Potatoes
  • 2 medium russet potatoes, sliced thin (I used my mandolin for even slices)
  • Pinch of salt
  • Pinch of freshly ground black pepper
Taco Meat
  • 1 cup walnuts, soaked for at least 2 hours
  • ½ cup sun-dried tomatoes, soaked for at least 2 hours
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • Pinch of cayenne pepper
Nacho Cheese Sauce
  • 1¼ cup water
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3 tbsp lemon juice
  • heaping ¼ tsp paprika
  • heaping ½ tsp onion powder
  • heaping ½ tsp garlic powder
  • 1½ tsp salt
  • 1 large roasted red pepper
  • ¼ cup nutritional yeast
Cashew Cream
  • ½ cup raw cashews, soaked for at least 2 hours
  • ¼ cup water (or more depending on how thin you want the cream to be)
Guacamole
  • 3 large avocados, peeled & pitted
  • 2 tbsp lime juice
  • ½ small tomato, sliced & seeded
  • 1 medium garlic clove
  • ¼ cup red onion, chopped small
  • ¼ cup parsley
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Toppings
  • Olives
  • Tomatoes
  • Green Onions
Instructions
Potatoes
  1. Preheat your oven to 425F and spray your cast iron skillet with non-stick cooking spray.
  2. Once you've sliced your potatoes, dump them into a bowl fulled with ice water. Let them soak for about 5 minutes, then remove to a clean kitchen towel and pat dry.
  3. Layer your potatoes around the skillet, filling it up completely. It's okay to let them overlap a little but, but not too much, otherwise your potatoes won't crisp up as well.
  4. Sprinkle with salt and pepper and bake for about 20-25 minutes, or until the potatoes are fork tender and have browned nicely. Remove from the oven.
  5. At this point, you can take the potatoes out to individual plates and then add your toppings, or you can leave them in the skillet, add the toppings, and scoop some out for each person. It's messy, but it's fun! Top with nacho cheese, taco meat, your toppings of choice (I used tomatoes, olives and green onions), a drizzle of cashew cream and some guacamole.
Taco Meat
  1. Add drained walnuts, drained sun-dried tomatoes, garlic powder, cumin, salt and cayenne pepper to a food processor and process until combined, but still a bit chunky.
Nacho Cheese Sauce
  1. Add all ingredients to a food processor or high-powdered blender and process/blend until smooth.
  2. Pout mixture into a medium pot over medium heat and warm it up for about 10 minutes, stirring constantly.
Cashew Cream
  1. Add drained cashews and a bit of water to a food processor or high-powdered blender and process/blend until smooth. Add more water if you need it, to get it to your desired consistency.
Guacamole
  1. Add all ingredients to a food processor and process until smooth or a bit chunky (whatever you prefer).
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/loaded-skillet-potato-nachos/