Loaded Baked Potato Potato Chip Nachos Recipes

LOADED BAKED POTATO CEREAL NACHOS

Loaded Baked Potato Cereal Nachos image

Chex cereal and potato chips are piled high with toppings for a delicious savory snack perfect for game day!

Provided by Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons butter, melted
1 tablespoon ranch dressing mix (from 1-oz package)
4 cups Corn Chex™ cereal
4 cups potato chips
2 cups shredded Cheddar Cheese (8 oz)
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped fresh chives
1/4 cup ranch dressing

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and ranch dressing mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
Stir in potato chips. Sprinkle evenly with cheese and bacon. Bake 3 to 4 minutes or until cheese is melted.
Sprinkle with chives. Drizzle with ranch dressing. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g

LOADED POTATO CHIP "NACHOS"

Loaded Potato Chip

Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.

Provided by DrGaellon

Categories Lunch/Snacks

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium russet potato, peeled and cut into 1-inch cubes
1/2 cup whole milk
1 tablespoon butter
salt
ground black pepper
4 slices thick-cut bacon
7 ounces kettle-cooked potato chips (1 bag)
1 cup grated extra-sharp cheddar cheese
2 -3 scallions, sliced
1/4 cup sour cream

Steps:

Preheat oven to 400°F.
Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.

Nutrition Facts : Calories 628.2, Fat 46.8, SaturatedFat 20.1, Cholesterol 67.1, Sodium 700.9, Carbohydrate 37.3, Fiber 3.6, Sugar 4.5, Protein 16.8

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