This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I’m a just-in-time girl. I can plan. Really, I can. But, and this is what I blame it on, I’m an optimist. I always think I have more time available to get something done than I actually do. As a result, my husband and I live in a kind of parallel reality, since he’s exactly the opposite. It makes for some interesting ‘discussions’ as you can imagine, and I’ve resigned myself (mostly) for getting to the airport hours before flight time. He has almost resigned himself to my being eternally late.
But when it comes to entertaining, because I want to enjoy the party too, I’m organized. As the biggest football weekend of the year approaches, I think about dishes for larger parties that aren’t sit-down dinners. Finger food, like spiralized fries baked with garlic, salt and parsley, dips, and stuffed baby potatoes are all popular. So are build-it-yourself potato bars. Stack a bunch of foil-wrapped, steaming hot baked potatoes in a large bowl, along with smaller bowls of all the fixings you can imagine ranging from butter, sour cream, grated cheese, and salsa, to bacon (for the non-vegetarians). The key thing is to make it easy, and that means dishes that can be thrown together at the last minute. Because that’s the kind of girl I am.
Potatoes are a sure-fire winner at any party. They’re healthy, hearty and incredibly versatile whether you make them the main event or add them to a casserole or soup you plan to serve. All white potatoes are heart healthy since they’re fat-free, cholesterol-free, and loaded with Vitamin C and potassium, but Idaho® potatoes are special. Thanks to the volcanic soil unique to Idaho and its combination of warm days and cool nights, Idaho grown potatoes make fluffier baked potatoes, crisper French fries that absorb less oil, and the most consistent mashed potatoes around. So when you shop for potatoes, go for the best, and choose the ones grown in Idaho.
We’ve got a bunch of deliciously easy dishes for game day, starting with these Idaho® Potato Nacho Stacks. If you want more ideas for using potatoes, go visit the Idaho® Potatoes website and follow them on Twitter, Facebook, Instagram, Pinterest, and YouTube.
More Potato Appetizers
Miso Mashed Potato Stuffed Mushrooms
Idaho® Potato Nacho Stacks | #SundaySupper | #GameDayIdahoPotatoes
Ingredients
- Olive oil for coating the muffin tin
- 4 Idaho® russet potatoes
- ½ cup your favorite salsa
- 2 tablespoons unsalted butter melted
- 1 cup grated Monterey Pepper Jack cheese
- Kosher salt
- Pepper
- 24 slices pickled jalapeño
- 1 cup black beans
- 1 avocado diced
- Sour cream
Instructions
- Preheat the oven to 350˚F. Lightly oil a muffin tin.
- Peel and thinly slice the potatoes. I use a hand held mandolin, and put it on the second thickest setting, a little less than ⅛" thick.
- Spread 1 teaspoon salsa on the bottom of each muffin hole. This, in addition to the oil, keeps the potatoes from sticking to the bottom.
- Take two potato slices and place them in each muffin hole on top of the salsa. Lightly brush with butter, sprinkle with a pinch of the grated cheese (about ¾ teaspoon), and a pinch of salt and pepper. Stack two more potato slices on top, the same size or a little smaller than the bottom slices. Repeat with the butter, cheese, salt and pepper. Add two more potato slices the same size or a smaller, and top with one pickled jalapeño slice. Finish with one potato slice, butter, salt and pepper, and divide the black beans between the muffin holes. Be sure to retain enough grated cheese to top the stacks at the end.
- Cover with foil and bake for 15 minutes. Remove the foil, divide the remaining cheese between the potato stacks, and broil for 2 minutes. The potatoes should be a little crispy around the edges.
- Scoop the potato stacks from the muffin tin onto a serving board using a large spoon.
- Top each stack with avocado and a dollop of sour cream.
- Serve warm with napkins.
Denise Wright
This looks delicious! I made a stacked potato dish once but never thought of all the different things you could put in this dish. This looks perfect for game day food. Great idea!
Kristen Chidsey
Cindy--this has to be my favorite potato recipe of the day. I am seriously drooling on my keyboard. These are a MUST make
Heana @TeenWorld
These are such great ideas! I came across your post on Pinterest while I was looking for ideas. I’m definitely going to use some of these, especially the tissue box w/ ping pong balls!
Dorothy at Shockingly Delicious
Whaddya know...I happen to have some pickled jalapenos in the refrig from my summer pepper bounty. These are getting made! Nice being at the spud football buffet with you!
Nettie Moore
I love how yo use a muffin tin, they look so beautiful, I can even make them!
David Crowley
love these stacks, great game day idea!
Caroline
These look and sound delicious, and perfect snacking food.
Liz
I love these southwest flavors! These would fly off any appetizer buffet!!!
Cindy L. Kerschner
I love the layers! It keeps the crispiness in!
Jennifer @ Show Me the Yummy
LOVE that you combined potato stacks and nachos!!! Genius!
Lauren Kelly Nutrition
This is my kind of appetizer!!
sue | theviewfromgreatisland
LOVE these! They might just save me from my potato chip addiction 😉
Constance Smith
These are fantastic!
Marion Myers
I might just have everything I need to make this beautiful appetizer! I think a pre-test run is in order 😉 Love the flavor combo. Thanks for sharing, Susan!!
Kristin King
These are gorgeous and so tasty looking. What a great idea for a football party!
Obat Perangsang Wanita
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mjskitchen
I love these! We eat a lot of potatoes in this house and this is a way that I've never served them. Love your recipe and I can see that there are so many other little ingredients to add or change up for even more variety. What a clever and delicious idea!
The Wimpy Vegetarian
Thanks so much! And yes, you can make adjustments for the seasons, holidays, or just personal preferences!