Nacho Taters

$6.84 recipe / $1.71 each
by Beth - Budget Bytes
4.94 from 15 votes
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I’ve been craving nachos ever since the Super Bowl. Seeing every single blog and food website feature nachos during the weeks leading up to the big game made them impossible to resist, so I finally gave in and made these Nacho Taters

Top view of four Nacho Taters

I switched up my nachos to make them at least a little bit healthier. Instead of fried tortilla chips, I’m piling my nacho toppings on top of baked potatoes. Yeah, yeah, potatoes aren’t the best thing for you… or are they? Potatoes are quickly becoming the newest “bad for you” turned “good for you” food, like its predecessors butter and coconut oil. Just when you think something’s bad for you, science goes and discovers that it’s a miracle food (please note my sarcasm). So anyway, that helps me feel a little better about my nacho taters. ;)

I made my own red enchilada sauce for these Nacho Taters, but if you don’t feel like doing that you can use store bought enchilada sauce or even your favorite taco sauce (got a drawer full of Taco Bell packets? I kinda hope not, but if you do…). I stuffed my taters full of black beans, corn, pickled jalapeńos, cheddar cheese, and green onion. You can use whatever toppings you normally like on nachos, but here are a few more ideas: taco meat (ground beef, chicken, or turkey with taco seasoning), black olives, cilantro, diced tomato or pico de gallo, avocado, or sour cream. However you pile ’em up, potatoes make a great base for nachos. NOM.

Close up of a Nacho Tater
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Nacho Taters

4.94 from 15 votes
Pile your favorite nacho toppings into a baked potato for a filling and meal-worthy version of your favorite junk food: Nacho taters.
Servings 4
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes


  • 4 russet potatoes (about 1 lb. each) ($3.48)
  • 2 tsp cooking oil ($0.02)
  • 1 cup frozen corn kernels, thawed ($0.37)
  • 1/2 recipe red enchilada sauce* ($0.40)
  • 4 oz. cheddar cheese, shredded (about 1 cup) ($1.22)
  • 1 15oz. can black beans ($0.72)
  • 3 green onions ($0.32)
  • 2-3 jalapeños, pickled or fresh ($0.31)


  • Preheat the oven to 400 degrees. Line a baking sheet with foil. Wash the potatoes well, then dry with a paper towel. Coat each potato in vegetable oil, then prick the skin a few times with a fork. Place the potatoes on the baking sheet and transfer into the oven. Bake for 45 minute to an hour, or until soft all the way through.
  • While the potatoes are baking, prepare the toppings. Prepare the enchilada sauce according to this recipe, then set aside. Slice the green onions and jalapeño, shred the cheese, rinse and drain the black beans, and allow the corn to thaw.
  • Once the potatoes are cooked through, remove them from the oven (but leave it on, the potatoes will go back in). Cut each one lengthwise down the center, then once across. Open the potatoes up and mash the insides slightly.
  • Drizzle a couple tablespoons of enchilada sauce over each potato, then top with black beans, corn, jalapeños, and a handful of cheddar cheese. Transfer the potatoes back into the oven for 3-5 minutes, or until the cheese has melted. Remove the potatoes from the oven, drizzle with more sauce if desired, then sprinkle with sliced green onions.

See how we calculate recipe costs here.


*If you don’t want to make homemade enchilada sauce, substitute with one cup of store bought enchilada or taco sauce.


Serving: 1ServingCalories: 694.53kcalCarbohydrates: 121.33gProtein: 27.48gFat: 13.48gSodium: 1040.18mgFiber: 18.65g
Read our full nutrition disclaimer here.
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Top view of a Nacho Tater on a plate sitting on a yellow chevron napkin with a fork on the side

How to Make Nacho Taters – Step by Step Photos

Four Russet Potatoes with fork

Preheat the oven to 400 degrees. Start out with four russet potatoes, about one pound each. Wash them well, then dry them off with a paper towel. Rub vegetable oil all over the outside of each one (this helps the skin get nice a crispy), then prick several times with a fork to allow steam to escape. No one wants exploding potatoes.

Four potatoes on baking sheet lined with tin foil to bake

Place the potatoes on a baking sheet covered in foil, then bake for 45-60 minutes, or until the potatoes are soft all the way through (you can test by piercing with a fork through the top, or squeezing gently with a towel covered hand).

Red Enchilada Sauce in pot cooking on stove top

While the potatoes are cooking, make the red enchilada sauce. This only takes about ten minutes, so once it’s done you can set it aside. You can cut the enchilada sauce recipe in half and use a very small pot, or just make the whole thing and make your taters extra saucy. If you don’t want to make your own, you can use store bought taco or enchilada sauce.

Potato Toppings in small bowls

You can also prepare the toppings while the potatoes are baking. Slice three green onions and 2-3 jalapeños, shred 4oz. of cheddar, rinse and drain a 15oz. can of black beans, and let 1 cup of frozen corn thaw. Why does my corn look so funky (top right corner)? Because I decided to make cumin roasted corn in the oven while my potatoes were baking, but it added absolutely nothing to the end product, so I’m not writing that part into the recipe. They were dry and not so great, so just let your corn thaw so it’s nice and sweet and juicy instead.

Potatoes cut open with enchilada sauce poured on top of each

Once the potatoes are finished baking, remove them from the oven, but leave the oven on (they’ll go back in for a few minutes once topped). Slice them open and mash up the insides just a bit. Drizzle a couple tablespoons of enchilada sauce over each one.

Nacho Toppings put on each potato

Then add your black beans, corn, and jalapeños.

Shredded Cheddar Cheese sprinkled on top of each potato

Then pile a handful of cheddar cheese on each one… Oh my…

top view of four Finished Nacho Potatoes

Pop them back in the oven for a few minutes to melt the cheese. Once melted, drizzle a little more sauce on top and finish off with the sliced green onions.

Close up of finished Nacho Taters

Are those not the best looking spuds you’ve ever seen? 

Forkful of nacho tater being scooped out

Whoever said baked potatoes were boring?

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  1. Such a great recipe to use up leftovers, WITHOUT feeling like I am just eating odds and ends. This site has so many great recipes for eating on a budget, this one being a prime example. Thank you!

  2. I made this the other day. When cutting the potatoes, I did not want to touch them (they were to hot, and they kind of just fell apart. So I just kind of smushed them down and around, piled a bunch of the toppings on all of them and put it back in the over. Tasted the same, just a bit more messy!

  3. We had leftover fries, so we made this using those instead of a baked potato. So delicious! Thank you!