Idaho® Potato Nacho Stacks | Idaho Potato Commission
- Preheat the oven to 350°F. Lightly oil a muffin tin. - Peel and thinly slice the potatoes. I use a hand held mandolin, and put it on the second thickest setting, a little less than ⅛" thick. -...
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Ingredients
- Olive oil for coating the muffin tin
- 4 russet Idaho® potatoes
- ½ cup your favorite salsa
- 2 tablespoons unsalted butter, melted
- 1 cup grated Monterey Pepper Jack cheese
- Kosher salt
- Pepper
- 24 slices pickled jalapeño
- 1 cup black beans
- 1 avocado, diced
- Sour cream
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