Loaded Nacho Potatoes
Crisp air-fried potatoes filled with chilli beans, melted Cheddar, crunchy corn chips, sour cream, jalapeño, salsa and fresh coriander.
Equipment
- Air fryer, 5- or 6-quart
- Fork
- Kitchen tongs
- Sharp knife
- Small saucepan
- Wooden spoon
Ingredients
For the Potatoes
- 4 medium russet potatoes approximately 300 g each
- Olive oil cooking spray
- ½ teaspoon sea salt flakes
For the Nacho Topping
- 1 can chilli beans 440 g
- 110 g shredded Cheddar
- 120 g sour cream
- 120 g tomato salsa
- 25 g corn chips lightly crushed
- 1 fresh jalapeño thinly sliced
- 15 g fresh coriander leaves
- ¼ teaspoon ground black pepper
Instructions
For the Potatoes
- Preheat the air fryer to 200°C for 3 minutes.
- Scrub the potatoes thoroughly.
- Dry the potatoes with a clean kitchen towel.
- Prick each potato several times with a fork.
- Lightly spray the potatoes with olive oil.
- Sprinkle the sea salt flakes over the skins.
- Arrange the potatoes in the air-fryer basket without overcrowding.
- Air-fry for 40 minutes.
- Turn the potatoes halfway through the cooking time.
- Insert a sharp knife into the centre of each potato.
- Continue cooking for 5 to 10 minutes if the centres remain firm.
- Transfer the cooked potatoes to a cutting board.
- Cut a deep cross in the top of each potato.
- Gently squeeze the sides to open the potatoes.
For the Nacho Topping
- Heat the chilli beans in a small saucepan over medium heat.
- Stir regularly until the beans are piping hot.
- Divide the warm chilli beans among the opened potatoes.
- Sprinkle the crushed corn chips over the beans.
- Top each potato with shredded Cheddar.
- Return the potatoes to the air fryer.
- Air-fry at 200°C for 2 to 3 minutes.
- Remove the potatoes when the cheese has melted.
- Top each potato with sour cream.
- Spoon the salsa over the sour cream.
- Add the sliced jalapeño and fresh coriander.
- Season with ground black pepper.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve each loaded potato with a crisp green salad, avocado slices or grilled sweetcorn. Place extra salsa, jalapeño and sour cream on the table so everyone can adjust the toppings.Recipe Notes
The original recipe listed eight potatoes weighing approximately 2.3 kg for four servings, which would provide two very large potatoes per person. This version uses four medium potatoes totalling approximately 1.2 kg. The cooking time has been adjusted to include heating the topping and melting the cheese. Large potatoes may require an additional 5 to 10 minutes.Dietary Information
The listed diets apply only when the chilli beans, corn chips, salsa and seasonings carry suitable gluten-free and wheat-free labels. Check every packaged ingredient for traces of egg, nuts, gluten and wheat. The recipe contains cow’s milk, lactose and dairy through the Cheddar and sour cream. It is therefore not dairy-free, lactose-free or suitable for a cow’s milk allergy.Variations
Replace the chilli beans with black beans seasoned with cumin and smoked paprika. Add sweetcorn, diced avocado or spring onions. For a milder version, omit the jalapeño. The baked barbecue bean topping from the original recipe can be used separately, but combining both toppings would make each portion unusually large and increase its sodium and calories considerably.Storage
Store the potatoes, beans and cold toppings separately in airtight containers in the refrigerator for up to two days. Reheat the potatoes and beans until piping hot, then add fresh sour cream, salsa, jalapeño and coriander immediately before serving.Wine Advice
A fruity Riesling balances the jalapeño, salty cheese and chilli beans. Sauvignon Blanc provides a drier alternative with enough acidity to cut through the rich toppings.Nutrition values
Serving: 1 loaded potato | Calories: 550 kcal | Carbohydrates: 75 g | Protein: 20 g | Fat: 19 g | Saturated Fat: 10 g | Sodium: 1050 mg | Sugar: 8 g