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Sheet Pan POTATO Nachos (The Ultimate Loaded Nachos Recipe)

Sheet Pan Potato Nachos
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If you think you’ve had great nachos before… let us introduce you to their crispy, potato-powered cousin.

This is the perfect dinner idea when you, well, don’t have a dinner idea.   Made in about 40 minutes, it won over everyone in our households.

With an excess of storage potatoes kicking around, and versatile ingredients such as beans, cheese & veggies at hand, we created a sheet-pan supper everyone loved.

These sheet pan potato nachos swap tortilla chips for oven-roasted yellow-fleshed potatoes, giving you the same layered, cheesy, fully-loaded nacho experience… but heartier, crispier, and honestly more dinner-worthy.

Perfect for family nights, game days, or anytime you’re feeding a crowd that expects big flavour and zero disappointment.

Why These Potato Nachos Are Next-Level

Traditional nachos are great, but potato nachos? That’s where things get interesting.

Here’s why they work so well:

And when you layer in good quality beans, seasoned beef, melted cheese, and fresh toppings… you’ve got a sheet pan that disappears fast.

Lately we’ve been finding La Costena beans everywhere, not just our favourite Latin American grocery store (although please still go there, grab some beans and a pupusa while you shop!).   Please use them in this recipe, as it’s basically a bean in a ready-made delicious sauce.

Ingredients

Units Scale

Roasted Potato Base

  • 2 1/2 -3 lbs. yellow-fleshed potatoes, partially peeled and cut into wedges
  • 2-3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

Nacho Toppings

  • 1 lb ground beef
  • 1 tbsp. chili powder
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • 1 can La Costeña black or pinto beans (our go-to for creamy, authentic flavour)
  • 2 cups shredded cheese (cheddar + mozzarella is nice, or whatever is your favourite). Avoid using pre-shredded cheese.

Fresh Toppings

  • Cherry tomatoes, halved or quartered
  • Jalapeño slices or we always have a jar of those bright green pepperoncini peppers on hand
  • Green onions, sliced
  • Cilantro, chopped
  • Yellow bell pepper, diced
  • Black olives, sliced
  • Sour Cream
  • Salsa to serve on the side

Instructions

  1. Preheat oven to 425°F (220°C).  Partially peel & cut potatoes into thick wedges or batons. Toss with oil and seasonings, then roast 20-25 minutes until golden and crisp.  This becomes your nacho “chip” base.

  2. Brown ground beef in a frying pan over medium-high heat.  Add chili powder + tomato paste +water and simmer until thick and saucy.

  3. Heat La Costeña beans in a small pot over medium heat WITH all of the delicious aquafaba.  This layer adds richness and that classic nacho flavour profile.

  4. Assemble: On the sheet with the roasted potatoes evenly spoon over taco beef, add dollops of beans, cover with shredded cheese and any other toppings you would like warmed (such as onion or tomato).
  5. Bake 8-10 minutes until melted and bubbling.
  6. Serve with remaining fave toppings such as sour cream, avocado & green onion.

Notes

Best Potatoes for Nachos

Yellow-fleshed (Yukon Gold) potatoes are ideal because they:

  • Roast up buttery and crisp

  • Hold their shape under toppings

  • Don’t dry out like russets can

They’re sturdy enough to act like nacho chips, but way more filling & nutritious.

 Make-Ahead & Reheating Tips

  • Roast potatoes ahead, reheat at 400°F to re-crisp

  • Assemble just before serving

  • Avoid microwaving — it softens the potatoes

Nachos are best fresh, hot, and melty.

Final Thoughts from Jody & Kirstie: Why These Nachos Always Win

There’s something about a giant tray of nachos that pulls everyone into the kitchen.

These sheet pan potato nachos take everything people love about classic nachos such as  cheese, beef, beans, fresh toppings, and it’s all levelled up with crispy roasted potatoes.

And honestly? Once you try nachos this way… tortilla chips might start feeling like the backup plan.

Find it online: https://blog.theculinarystudio.ca/recipes/sheet-pan-potato-nachos/