Go Back
If you're looking to elevate your snack game, the Crispy Parmesan Potato Nacho Skillet is a delicious and satisfying option that transforms the traditional nacho experience. Instead of a corn chip base, this innovative dish uses crispy, golden-brown Parmesan potatoes, creating a delightful textural contrast that is sure to impress at gatherings or during cozy nights in. The combination of savory ingredients and unique toppings makes this recipe not just a meal, but a celebration of flavor.

Crispy Parmesan Potato Nacho Skillet

Discover the perfect twist on traditional nachos with this Crispy Parmesan Potato Nacho Skillet. Using golden-brown Parmesan potatoes instead of corn chips, this dish offers a delightful crunch paired with savory toppings like black beans, sautéed vegetables, and melted cheese. It's versatile enough for gatherings or cozy nights in, making it a flavorful and satisfying comfort food that everyone will love. Elevate your snack game and impress your guests with this unique, hearty recipe.
Print Recipe Pin Recipe

Ingredients
  

2 large russet potatoes, scrubbed and sliced thinly

1 cup shredded Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 small red onion, finely chopped

1 jalapeño, diced (optional)

1 cup grape tomatoes, halved

1 can black beans (15 oz), rinsed and drained

1 cup shredded cheddar cheese

½ cup sour cream or Greek yogurt

Fresh cilantro, for garnish

Sliced green onions, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Potatoes: In a large mixing bowl, toss the sliced potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

      Spread and Bake: Spread the potato slices in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until golden and crispy.

        Sauté Vegetables: While the potatoes are baking, heat a skillet over medium heat and sauté the chopped red onion and jalapeño (if using) for about 5 minutes, until softened. Add the halved grape tomatoes and sauté for another 2-3 minutes until they begin to blister.

          Combine Ingredients: Once the potatoes are done, remove them from the oven and lower the temperature to 375°F (190°C). Layer the crispy potatoes in the skillet with the sautéed vegetables and black beans.

            Add Cheese: Sprinkle shredded cheddar cheese on top of the layered ingredients, then follow with a generous layer of shredded Parmesan.

              Final Bake: Return the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let it cool slightly before dolloping sour cream on top. Garnish with fresh cilantro and sliced green onions. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings