Loaded Potato Nachos

Updated at: Thu, 17 Aug 2023 04:02:07 GMT

Step 1

🥔 Preheat the oven to 180°C.

Step 2

🥔 First, cover the potatoes in a spicy coating. Put the olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper into a bowl and mix with a fork. Cut the potatoes into 2,5mm-thick slices and add them to the bowl. Toss to coat evenly in the flavoured oil.

Step 3

🥔 Spread the potato slices over the baking sheets. Put the sheets in the oven and bake for 20 minutes, until golden brown, swapping the sheets between the shelves halfway through to ensure even cooking. Remove from the oven and set aside to cool to room temperature.

Step 4

🥔 While the potatoes are cooking and cooling, get your fillings and toppings ready. Finely chop the cherry tomatoes. Grate the dairy-free cheese and chop the jalapenos.

Step 5

🥣 Squeeze the lemon juice into the liquidiser and add the rest of the ingredients. Blend to a very smooth cream. Taste, season with more salt and loosen with a little water if necessary to reach your desired consistency and serve or refrigerate until needed.

Step 6

🍅 Finely chop the tomatoes. Thinly slice the spring onions. Pick the leaves from the coriander and chop them roughly. Chop the pickled jalapenos. Cut the lime in half. Peel and grate the garlic.

Step 7

🍅 Squeeze the lime juice into a bowl. Add all the rest of the salsa ingredients and mix them together. Pour into a sieve and leave to drain for 2-3 minutes. Tip the salsa back into the bowl and serve, or cover and refrigerate until needed.

Step 8

🥑 Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, the twit and remove. Scoop the flesh out. Finely chop the tomatoes. Peel and mince the red onion. Peel and finely grate the garlic. Rip the stem from the chilli and chop it finely. Put all the prepared ingredients into a large bowl. Cut the lime in half and squeeze the juice. Squeeze in the lemon juice. Mash well with a fork until really creamy. Taste, season with salt and serve or cover and refrigerate until needed.

Step 9

🌮 Cover the bottom of a lasagne dish with potato slices. Spread over some refried beans, cherry tomatoes, jalapenos and dairy-free cheese. Repeat to layer up the dish, finishing with a layer of nachos and a light sprinkling of cheese. Cover with foil, then pierce it a few times with a fork. Put the dish in the oven and bake for 20 minutes, removing the foil halfway through, until the nachos around the edges of the dish are crisping up.

Step 10

🌮 When the Nachos are cooked, drizzle over the sour cream. Spoon over the salsa and dollop the guacamole. Sprinkle some coriander leaves if desired and serve immediately.

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