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!
Servings: 4
Calories: 430kcal
Ingredients
- 2 medium russet potatoes scrubbed and patted dry
- 1 tablespoon olive oil
- salt and pepper
Toppings
- 4 cups Slow Cooker Roasted Red Pepper Chili
- 1 cup shredded cheese
- Greek yogurt or sour cream
Instructions
- 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.
Nutrition
Serving: 1/4 batch | Calories: 430kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 53mg | Fiber: 7g | Sugar: 4g