This indulgent Pioneer Woman Potato Nachos is a hearty twist on the classic game-day snack. It is made with crispy roasted potato slices instead of tortilla chips, topped with melted cheddar cheese, sizzling bacon bits, and cool sour cream. The result is a savory, loaded platter where the potato serves as a sturdy, fluffy vessel that holds up perfectly to the toppings. It is perfect for Super Bowl parties or a fun Friday night family dinner.
Try More Recipes:
- Pioneer Woman Roasted Parmesan Potatoes
- Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe
- Pioneer Woman Smashed Potatoes Recipe
🧡 Why You Will Love This Potato Nachos Recipe:
- Heartier Base: Potatoes are much more filling than corn chips, turning this appetizer into a potential meal.
- Customizable: Just like standard nachos, you can load these up with whatever is in your fridge, from leftover chili to diced avocado.
- Crispy Edges: The potato slices are roasted until golden brown, giving you that satisfying crunch on the outside with a tender interior.
- Crowd Favorite: It combines two beloved comfort foods—loaded baked potatoes and nachos—into one shareable dish.
🥔 Pioneer Woman Potato Nachos Ingredients
The Base:
- 3 large Russet potatoes, scrubbed clean (peeling optional)
- 3 tablespoons olive oil
- 1 teaspoon seasoned salt (or a mix of salt, pepper, and paprika)
- 1/2 teaspoon black pepper
The Toppings:
- 2 cups grated Cheddar cheese (or Cheddar/Jack blend)
- 6 slices bacon, fried until crisp and crumbled
- 1/2 cup sour cream
- 2 green onions, sliced thinly
- 1/4 cup fresh cilantro, chopped (optional)
🧆 How To Make Pioneer Woman Potato Nachos
- Preheat the Oven: Set your oven to 400°F (200°C) and generously grease two large baking sheets with oil or nonstick spray.
- Slice the Potatoes: Cut the potatoes into 1/4-inch thick rounds. Try to keep them consistent so they bake evenly (a mandoline slicer works best for this).
- Season the Slices: In a large bowl, toss the potato slices with the olive oil, seasoned salt, and pepper until every slice is well coated.
- Roast: Arrange the potatoes in a single layer on the baking sheets; do not overlap them. Bake for 20 minutes, then flip them over and bake for another 15–20 minutes until they are golden brown and crispy.
- Assemble: Push the crispy potatoes close together in the center of the pan (or transfer to a cast-iron skillet). Sprinkle the cheese and crumbled bacon evenly over the top.
- Melt: Return the pan to the oven for 3–5 minutes, or until the cheese is bubbling and fully melted.
- Garnish: Remove from the oven and immediately top with dollops of sour cream, green onions, and cilantro before serving hot.
💡 Recipe Tips
- Don’t Overcrowd: If you pile the raw potatoes on top of each other, they will steam instead of roast. Use two pans if necessary to keep them in a single layer.
- Dry the Potatoes: After washing, pat the potatoes completely dry with a paper towel. Excess moisture prevents them from getting crispy in the oven.
- Use Fresh Cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Grate your own block of cheddar for the best gooey texture.
- Watch the Thickness: If the slices are too thick, they won’t crisp up; if they are too thin, they might burn. Aim for that sweet spot of roughly 1/4 inch.
🍛 What To Serve With Potato Nachos?
These Potato Nachos are heavy enough to stand alone, but they pair well with lighter sides. Serve with a fresh garden salad with ranch dressing to cut the richness. A bowl of spicy tomato salsa or guacamole on the side is also essential for dipping.
🎚 How To Store Leftovers Potato Nachos?
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Do not microwave, as the potatoes will become soggy. Reheat in an oven or air fryer at 350°F (175°C) for 5–8 minutes to crisp them back up.
🥵 How To Reheat Leftovers Potato Nachos?
- Oven (Best Method): Spread the nachos in a single layer on a baking sheet and heat at 375°F (190°C) for 10–15 minutes until the cheese is bubbly.
- Air Fryer: Reheat small batches at 350°F (175°C) for 3–5 minutes; watch closely so the toppings don’t burn.
- Skillet: Place portions in a covered skillet over medium-low heat for 5–8 minutes to crisp the potato bottoms and melt the cheese.
FAQs
Yes, sweet potatoes work beautifully, though they may not get quite as crispy as russets due to their higher sugar content.
You can roast the potato slices ahead of time, but wait to add the cheese and toppings until just before you are ready to serve.
You likely overcrowded the pan or didn’t use enough oil. Ensure air can circulate around each slice during the initial roast.
Try More Recipes:
Potato Nachos Nutrition Facts (Per serving, based on 6 servings)
- Calories: ~380 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 12g
Pioneer Woman Potato Nachos Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings15
minutes45
minutes380
kcal1
hour10
minutesA crowd-pleasing appetizer swapping chips for crispy roasted potato slices. Loaded with melted cheddar, bacon, and fresh toppings for the ultimate game-day snack.
Ingredients
- The Base:
3 large Russet potatoes, scrubbed clean (peeling optional)
3 tablespoons olive oil
1 teaspoon seasoned salt (or a mix of salt, pepper, and paprika)
1/2 teaspoon black pepper
- The Toppings:
2 cups grated Cheddar cheese (or Cheddar/Jack blend)
6 slices bacon, fried until crisp and crumbled
1/2 cup sour cream
2 green onions, sliced thinly
1/4 cup fresh cilantro, chopped (optional)
Directions
- Preheat the Oven: Set your oven to 400°F (200°C) and generously grease two large baking sheets with oil or nonstick spray.
- Slice the Potatoes: Cut the potatoes into 1/4-inch thick rounds. Try to keep them consistent so they bake evenly (a mandoline slicer works best for this).
- Season the Slices: In a large bowl, toss the potato slices with the olive oil, seasoned salt, and pepper until every slice is well coated.
- Roast: Arrange the potatoes in a single layer on the baking sheets; do not overlap them. Bake for 20 minutes, then flip them over and bake for another 15–20 minutes until they are golden brown and crispy.
- Assemble: Push the crispy potatoes close together in the center of the pan (or transfer to a cast-iron skillet). Sprinkle the cheese and crumbled bacon evenly over the top.
- Melt: Return the pan to the oven for 3–5 minutes, or until the cheese is bubbling and fully melted.
- Garnish: Remove from the oven and immediately top with dollops of sour cream, green onions, and cilantro before serving hot.
Notes
- Don’t Overcrowd: If you pile the raw potatoes on top of each other, they will steam instead of roast. Use two pans if necessary to keep them in a single layer.
Dry the Potatoes: After washing, pat the potatoes completely dry with a paper towel. Excess moisture prevents them from getting crispy in the oven.
Use Fresh Cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Grate your own block of cheddar for the best gooey texture.
Watch the Thickness: If the slices are too thick, they won’t crisp up; if they are too thin, they might burn. Aim for that sweet spot of roughly 1/4 inch.
