Navigation
  • Home
  • About
    • Inside My Vegan Pantry
    • My 1 Year Vegan Anniversary
    • How I Got Over My Cheese Addiction
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks/Appetizers
  • Resources
    • Is it Expensive to be Vegan?
    • Top 10 Kitchen Tools
    • Top 10 Cookbooks
    • Vegan Picks
    • How-to Guides
    • Cooking Tips
    • Recipe Ideas
  • My Food Photos
  • Contact

Loaded Skillet Potato Nachos

June 5, 2014 8 Comments

Skillet-Potato-Nachos-Vegan

Just look at this skillet full of yumminess. Delish, right?

Well, it was, let me tell you that. It was so. damn. good. Just like all nachos. I’ve never met a plate of nachos I didn’t like.

I usually make nachos with tortilla chips – but recently tried them with potatoes, since I was out of chips.

And guess what. Potato nachos? Even better!

Skillet-Potato-Nachos

The velvety smooth nacho cheese sauce really makes these nachos, so don’t skip it. Please don’t skip it. Your nachos just won’t be the same.

The cheese sauce makes a lot, so you will have some leftover that will last at least 5 days in the refrigerator. Simply heat it up and dip some tortilla chips in it (see – that‘s what you can do with the tortilla chips – dipping in nacho cheese!).

Potato-Nachos-Vegan

I wanted some really sexy nachos, so I went a bit crazy with the toppings. Feel free to cut some things out if they don’t suit your fancy or you’re a bit strapped for time (just not the nacho cheese – it’s a must!).

Your toppings can be just about anything you desire, too. I added olives, tomatoes and green onions, but feel free to add whatever you have on hand and enjoy.

Vegan-Potato-Nachos

 

One thing I must mention is that these vegan potato nachos don’t re-heat well. They will be soggy. Eat them as soon as they’re ready (I think  you’ll find it pretty hard to end up with leftovers anyway – they are too good to leave alone!).

Even my almost 5-year old and 2 year-old ate these – and they are some of the pickiest eaters on the planet!

Now who’s ready for a plate full of potato nachos? Come and get ’em!

Vegan-Skillet-Potato-Nachos

Loaded Skillet Potato Nachos
 
Print
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
Author: Vegan Insanity
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).
3.2.2704

 

(Visited 6,245 time, 1 visit today)

Related Posts:

Sweet Potato Salad with Creamy Cashew Dressing Mini Vegan Tortilla Pizzas Easy Cheesy Vegan Quesadillas Warm Potato & Lentil Salad

Filed Under: Recipes, Snacks & Appetizers Tagged With: dinner, lunch, potatoes, soy free

« How to Sprout Lentils
Vegan Cauliflower Bolognese »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


Top 10 Posts

  • Super Simple Vegan Pad Thai
  • Vegan Cauliflower Mac & Cheese
  • Vegan Veggie & Black Bean Enchiladas
  • Zucchini Fritters with Vegan Sour Cream
  • How to Make Vegan Ricotta Cheese
  • 30 Tasty Vegan Lunch Ideas
  • 3 Ingredient Vegan Gnocchi
  • Best Ever Vegan Fried Rice with Scrambled Tofu
  • Quinoa & Chickpea Tabbouleh Salad
  • 20 Delicious Vegan Dinner Ideas
Top 10 Vegan Cookbooks

©2014 Mrs January Inc | All Rights Reserved | Privacy Policy


I ♥ the Genesis Framework