Left-Over Chili Potato Nachos
Next time you have leftover chili, make these chili potato nachos to use it up! Don't forget to top with yogurt and shredded cheese!
- 2 medium russet potatoes scrubbed and patted dry
- 1 tablespoon olive oil
- salt and pepper
Heat oven to 425°F.
Line a baking sheet with parchment paper.
Slice potatoes in ¼ inch thick rounds.
Toss in the olive oil, and arrange on the baking sheet. Sprinkle with salt and pepper.
Bake for 20 minutes, flip, and bake for another 10-20 minutes, or until golden brown.
While potatoes are baking, heat up the chili.
Top potatoes with chili, cheese and yogurt.
Serving: 1/4 batch | Calories: 430kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 53mg | Fiber: 7g | Sugar: 4g