Can you make potato nachos vegetarian?

Absolutely! Use black beans instead of chicken, top with green bell peppers and green onions instead of carrots and celery, and drizzle with salsa and sour cream for a taco potato flavor. They’re already gluten-free but with a few more subs you can make vegan potato nachos too.

Can you make nacho potatoes in the air fryer?

I haven’t tried that method, but you probably could. However, your air fryer will not be able to hold as much as a baking sheet, and when you try this potato nachos recipe, you’re going to want a big batch!

What is the best order to make nachos?

For these potato nachos, start by roasting the potatoes, then add the veggies, then the chicken, then top everything with cheese. This gives you the most evenly covered potato nachos.

Easy Buffalo Chicken Potato Nachos with 7 Variations!

Buffalo Chicken Potato Nachos

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5 from 2 reviews

These buffalo chicken potato nachos will have the whole family asking for seconds! This versatile recipe works with what you have in the refrigerator, so you’ll save money AND have an easy, satisfying dinner.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 4-6 servings 1x
Category: Main Meals
Method: Oven
Cuisine: American

Ingredients

Scale

2–3 lbs potatoes (any)
2 Tbsp olive oil
salt & pepper to season
2 large carrots, shredded
2 stalks celery, finely diced
1 cup shredded chicken
½-1 cup shredded cheese (cheddar or Monterey jack)
3–5 oz blue cheese
hot sauce (optional)
ranch dressing (optional)

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Instructions

Preheat the oven to 425F.
Cut the potatoes so they’re about 1-2″ in size and spread them into a single layer on a baking sheet. It’s okay if they touch, but you don’t want them stacked on top of each other.
Drizzle the potatoes with olive oil and season with salt and pepper.
Roast in the oven for 35-45 minutes, until the potatoes are medium golden brown.
Reduce the oven to 400F.
Cover the potatoes evenly with the carrots, celery, and chicken, in that order.
Top with the cheeses and place back in the oven until the cheese melts and is bubbly, 10-15 minutes.
Serve with hot sauce and/or ranch dressing, as desired.

Notes

Line your baking sheet with aluminum foil or parchment paper for a crazy-fast clean-up.
We’ve had leftovers reheated in the microwave AND re-toasted in the oven. The potatoes lose some of their crispiness in the microwave, so the oven is preferred, but the microwave will work in a pinch.
You can halve this recipe for an easy appetizer or make it as-is for a main course (pair with a salad if you have big eaters). It’s a fun option on game day!
Be sure to really pack those potatoes on the baking sheet – they shrink a bit while cooking. If you don’t, your family will eat the whole thing and not leave a single portion left over for lunch! Trust me, you want leftovers…

Nutrition

Serving Size: 1
Calories: 707

Find it online: https://dontwastethecrumbs.com/one-pan-buffalo-chicken-potatoes/