Baked Sheet Pan Nachos With Potatoes And Beans

Baked Sheet Pan Nachos

The first time I made potato nachos, it was simply a way to use up the abundance of potatoes that we’d grown in our garden. (We tend to be a little overeager with our planting!) But I soon realized that this was a meal that everyone in my house loved— and that it was a safer way to serve nachos to my then young toddlers who couldn’t safely yet chew a tortilla chip. The sliced potato base is soft and tender, which makes it perfect for little kids, but it actually makes for an excellent base for the loaded nacho toppings. (You may also like my Make-Ahead Mashed Potatoes and my Sheet Pan Quesadillas.)

Easy Sheet Pan Nachos for the Oven

The beauty of this dish is that you can do the whole thing on one sheet pan—so there’s no separate steps to do on the stovetop. This for sure makes it easier to get a family dinner onto the table on those nights when it seems like everyone needs something from you at 5 pm. (That’s every night, right?!). Sign up for our email updates to get tips and ideas sent to your inbox. I love sheet pan meals because the method makes clean up so easy—and I can tuck it into the oven to bake while I tend to/play with the kids. We like to serve these baked nachos with a dollop of plain yogurt or sour cream, and a simple side of fruit. There’s so much going on with the nachos that you don’t need anything else!

Ingredients You Need

To make this recipe you’ll need the following ingredients.

Potatoes: I typically use buttery Yukon Gold potatoes in this recipe since they have a nice texture, but you can really use any medium or small potato. (I don’t love Russet potatoes here since they are sometimes grainy.) Beans: You can use black beans or pinto beans in this baked nachos recipe. Spices: I love to use taco seasoning such as cumin and chili powder here. Cheese: Shredded cheddar cheese or any Mexican blend cheese work well here. Salsa: Mild salsa, either smooth or chunky, adds nice flavor to this recipe. Spinach, optional: We often top a portion of the sheet pan with spinach for an extra veggie. I often put spinach on just one half of the sheet pan so the kids and adults can decide whether or not they want it on their portion.

Step-by-Step Instructions

Here’s a look at the process involved in making this healthy potato nachos recipe. Scroll down to the bottom of the post for the full information. TIP: Serve with any additional taco-style toppings you like.

Vegetarian Potato Nachos

We’ve been making these with black beans, but you can change them up as you like. Try chickpeas or pinto beans, layer on shredded chicken, cooked crumbled sausage, ground beef, or shredded pork. It’s really up to you!

Make-Ahead Tips

I love to assemble this recipe in the morning, cover it, and stick it in the fridge until dinner. Then all you have to do is warm it in the oven for about 8-10 minutes and dinner is ready! (See the specific info on doing this at the bottom of the recipe.)

Best Tips for Success

Try to make the potato slices relatively uniform so they cook evenly. Use a salsa you like the flavor of—we like mild or medium pureed since the kids don’t like chunks of onions!—and know that you can leave it off of a section if the kids aren’t salsa fans. Let the kids eat this with their fingers if they want to—it makes for pretty great finger food! Add some of the toppings to some of the pan. So do onions or greens on just one portion if you think the kids would prefer a plainer version. Try sweet potatoes for another fun option.

I’d love to hear if you make the recipe so please chime in below in the comments!