Potato Nachos with Tomato Salsa, Avocado & Sour Cream

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins approx.
  • Difficulty: Easy
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Potato Nachos with Tomato Salsa, Avocado & Sour Cream


  • 8 medium red skinned potatoes, washed well but not peeled
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 2 small red onions, very finely chopped
  • 2 cloves garlic, pasted
  • 2 tbsp tomato puree
  • 400g sunblush tomatoes, chopped
  • 2 ripe plum tomatoes, roughly chopped
  • 4 tbsp fresh coriander, roughly chopped
  • Juice 2 large limes
  • 2-3 tbsp sherry vinegar
  • Chopped flesh from 3 ripe avocados
  • 300ml sour cream
  • 250G Monterey Jack cheese, grated
  • Coriander and Chives

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  • Pre-heat the oven to 220C Gas 7.
  • Slice the potatoes into ½ cm thick discs leaving the skin on, then place in a bowl. Add the olive oil and salt and pepper and mix well.
  • Lay on baking sheets and bake until cooked and slightly crispy on the edges.
  • Heat the 4 tbsp olive oil, then add then add the onions and garlic, soften for 2-3 minutes. Then add the tomato puree and cook for a further 2-3 minutes. Add the sunblush tomatoes mix well and remove from the heat and cool.
  • Once cooled, add the chopped fresh tomatoes, coriander, lime juice and sherry vinegar, season well with salt and pepper.
  • Once the potatoes are cooked, remove from the oven and arrange on plates. Spoon over the salsa, avocado and sour cream. Sprinkle over chopped coriander and chopped chives.

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