One of the few things that can rival my love of veggies, is my love of cheese. If it came down to choosing between 6-pack abs and a daily serving [or three] of cheese, I’d choose the cheese. Hands-down. End of story. Actually I’m fairly certain this is why I don’t currently rock a 6-pack. Crap.
I work out. I eat cheese. Whatever!
This is clearly the worst intro in the history of blogging. What else shall we talk about? Hmm…Well the recipe I’m about to share, for one, is absolutely delicious whether or not you actually top it with cheese! It’s also something I’ve been making for years so believe me when I say that I’ve perfected these bad boys. Though my last bloggage of the subject was a bit amateur, complete with equally embarrassing photos.
They were borderline visually assaulting. Harsh lighting… over-exposed flash… shenanigans and photo faux pas galore! Cringe-factor aside, I’m still buttcrazy in love with this snack and decided that the next time I made them I would re-take the photos and do these sassy spuds some justice.
I’m pretty happy with the result. Now they don’t simply taste amazing, but they look pretty spiffy too! Stick a fork in me, I’m done!
Better yet, stick a fork in these!
- 1 large russet potato [add a few extra if feeding a crowd]
- your favorite healthy oil
- dried parsley, cayenne, red pepper flakes, salt and pepper, to taste
- plus all your favorite nachos toppings! [see below]
- t-rex chefs: add some shredded chicken or pork and have at it
- vegansaurus chefs: skip the cheese or add some daiya instead. This dish is easily veganized and oh-so flavorful either way. You can also make it with butternut squash! [recipe]
- Set your oven to BROIL on high.
- Wash and peel your potatoes [or leave the skin on for extra nutrients!] and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees.
- Spritz or rub with your favorite oil [olive, coconut, etc...] and sprinkle with cayenne pepper, dried parsley, and a little salt and pepper if you'd like!
- Lay flat on a wire cooling rack or grilling rack and set atop a reflective baking sheet. This will allow both sides to cook evenly and prevent mushiness. I use this same tecnique for my mozz balls and squash fries too -- it's foolproof!
- Broil on high for 10-20 minutes. They're done once they start to bubble and turn golden brown on the surface.
- Pull from the oven, lay flat on foil or a baking sheet and pile on the cheese!
- Flip your oven to 350 and bake until the cheese is seductively melty.
- Then pile on the rest of your toppings and dig in!
This easily serves one, two, or an entire herd of hungry hungry hippos! Double, triple, or quadruple as needed!
so… how was it? Orgasmic. I mean, obviously! How could these not be insanely delicious? And before you start to shriek “But Jenn! The calories!!!!!” take a deep breath and calm the eff down. Living burns calories! So keep doing that, and you’ll be a-ok. I promise. Class dismissed =)
Craving sweet potatoes instead?
They make ahh-maze-ing nachos with a sweet + savory twist!