"Nachos Style" Baked Potatoes

If you are looking for a great starter that your friends and family will joyfully devour, this is it! This recipe comes from the Medical Medium’s blog, which is chock full of delicious and healthy recipes that we love. We also highly recommend his books, which you can find here!

Nachos ingredients:

  • 6 medium potatoes

  • 2 teaspoons coconut oil

  • ½ teaspoon sea salt, divided

  • 1 avocado, diced

  • 1 cup diced tomato

  • 1 cup diced onion

  • ½ cup cilantro, chopped

  • ½ jalapeño, minced (optional)

  • 2 limes

  • ¼ cup Garlic Cashew Aioli (optional, recipe also from Thyroid Healing)

Garlic Cashew Aioli ingredients:

  • 1 cup cashews

  • 2 tablespoons olive oil

  • 3 garlic cloves

  • 2 lemons

  • ¼ teaspoon sea salt

  • ½ to 1 cup water

Directions:

  • Preheat the oven to 375°F. Peel and slice the potatoes into rounds that are ¼ inch to ½ inch thick. Toss them with the coconut oil and ¼ teaspoon of the sea salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes.

  • While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both limes in a small mixing bowl.

  • Make the Aioli by combining the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with ½ cup of water. Blend until smooth for a thicker aioli. For a thinner consistency, continue to stream in another ½ cup of water while blending.

  • Arrange the potato slices in a pile on a serving plate. Top with the avocado salsa and lightly drizzle the Garlic Cashew Aioli over the top if desired (save the rest for topping other meals). Finish the nachos off with the remaining sea salt and enjoy!

Tips:

  • * Experiment with different varieties of potatoes for different nutrients, flavors, and textures.

  • * For a make-ahead trick, try peeling and slicing the potatoes in advance and storing them in a bowl of cold water in the fridge. They will keep well for up to three days this way; just change the water daily and enjoy having potatoes ready to go at a moment’s notice.

Makes 2-3 servings

RecipesEliza Fraser