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    Home » Blog Post

    Idaho® Potato Nacho Stacks

    January 28, 2017 18 Comments

    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.

    Bites of potato stacks, nacho style with cheese, black beans, salsa, avocado and a dollop of sour cream.

    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.

    Bites of potato stacks, nacho style with cheese, black beans, salsa, avocado and a dollop of sour cream.

    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.

    Bites of potato stacks, nacho style with cheese, black beans, salsa, avocado and a dollop of sour cream.

    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

    Print Recipe
    4.17 from 6 votes

    Idaho® Potato Nacho Stacks | #SundaySupper | #GameDayIdahoPotatoes

    This little appetizer is all about the potato, but feel free to adjust how much nacho fixings you want to add. The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to have napkins nearby.
    Course: Appetizer
    Cuisine: Mexican
    Servings: 24
    Author: Susan Pridmore

    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.

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    Reader Interactions

    Comments

    1. Denise Wright

      January 29, 2017 at 4:34 am

      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!

      Reply
    2. Kristen Chidsey

      January 29, 2017 at 7:23 am

      Cindy--this has to be my favorite potato recipe of the day. I am seriously drooling on my keyboard. These are a MUST make

      Reply
    3. Heana @TeenWorld

      January 29, 2017 at 7:27 am

      5 stars
      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!

      Reply
    4. Dorothy at Shockingly Delicious

      January 29, 2017 at 9:35 am

      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!

      Reply
    5. Nettie Moore

      January 29, 2017 at 10:47 am

      I love how yo use a muffin tin, they look so beautiful, I can even make them!

      Reply
    6. David Crowley

      January 29, 2017 at 12:08 pm

      5 stars
      love these stacks, great game day idea!

      Reply
    7. Caroline

      January 29, 2017 at 6:37 pm

      These look and sound delicious, and perfect snacking food.

      Reply
    8. Liz

      January 29, 2017 at 7:03 pm

      I love these southwest flavors! These would fly off any appetizer buffet!!!

      Reply
    9. Cindy L. Kerschner

      January 29, 2017 at 8:30 pm

      I love the layers! It keeps the crispiness in!

      Reply
    10. Jennifer @ Show Me the Yummy

      January 31, 2017 at 5:33 am

      LOVE that you combined potato stacks and nachos!!! Genius!

      Reply
    11. Lauren Kelly Nutrition

      January 31, 2017 at 6:26 pm

      This is my kind of appetizer!!

      Reply
    12. sue | theviewfromgreatisland

      February 01, 2017 at 7:38 am

      LOVE these! They might just save me from my potato chip addiction 😉

      Reply
    13. Constance Smith

      February 02, 2017 at 7:34 am

      These are fantastic!

      Reply
    14. Marion Myers

      February 02, 2017 at 8:41 am

      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!!

      Reply
    15. Kristin King

      February 03, 2017 at 3:12 pm

      These are gorgeous and so tasty looking. What a great idea for a football party!

      Reply
    16. Obat Perangsang Wanita

      May 03, 2017 at 12:56 pm

      2 stars
      I recommend any content. It’s always wonderful to work out you will explain in words from middle and additionally picture quality using this valuable content is quite simply recognized. much more information access websites

      Reply
    17. mjskitchen

      March 22, 2022 at 2:52 pm

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        March 22, 2022 at 3:05 pm

        5 stars
        Thanks so much! And yes, you can make adjustments for the seasons, holidays, or just personal preferences!

        Reply

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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