Potato Nachos - Cuisinart SFP-13 Instruction And Recipe Booklet

Thinly sliced potatoes make a heartier, delicious base for nachos.
2
pounds russet potatoes
1
tablespoon extra virgin
olive oil
1
teaspoon kosher salt
1
bunch green onions
1/2 1
to whole jalapeño
lengthwise and seeded
1 (15
can ounces
pitted olives
8
ounces cheese
sharp cheddar
,
salsa guacamole and sour
,
cream for serving

POTATO NACHOS

Makes 8 servings
1. Preheat oven to 425ºF. Line two baking sheets with
,
2. Adjust the slicing disc to setting 3. Insert the slicing
trimmed
,
halved
)
whole black
3. Spread potatoes onto the baking sheets in a
,
such as
4. While potatoes are baking, reinsert stem and slicing
5. Insert shredding disc with the coarse setting facing
6. When potatoes are done baking, remove from oven
7. Serve immediately with chunky salsa, guacamole and
Nutritional information per serving:
Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g
sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • fiber 0g
aluminum foil. Reserve.
disc. Slice potatoes. Remove slicing disc and stem.
Toss potatoes with olive oil and salt.
single layer. Bake until golden brown and crispy,
about 45 minutes.
disc (still at setting 3). Slice the green onions, jalapeño
and olives. Remove from bowl and reserve.
up. Shred cheese. Reserve in bowl.
and let cool slightly. Pile half of the potatoes into the
center of one baking sheet. Sprinkle with half of the
green onions, jalapeño, olives and cheese. Pile the
remaining potatoes on top of the first layer and
sprinkle with remaining ingredients. Bake until cheese
is melted and slightly browned, about 5 minutes.
sour cream if desired.
APPETIZERS
37