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The Kitchn: Nachos for dinner is a hit with kids and grown-ups alike

By Amy Palanjian on

"Nachos!" That's pretty much the best answer you can give to your kids' favorite question about what's for dinner. And when you make them on potatoes and top them with a mix of flavorful toppings like beans, greens and cheese, parents will be happy too.

The beauty of these potato nachos is that you can add as many or as few toppings as you (or, let's be honest, the kids) like. Add extras like chopped tomatoes, thinly sliced zucchini, or thawed frozen corn to a portion or all of the pan. Try it with sweet potatoes one week and colorful heirloom potatoes the next to mix up the vitamins tucked inside. Trade in cooked and shredded chicken or lean beef for the beans. Consider this recipe as inspiration to customize the dinner for your family and all of their quirky likes and dislikes.

For my family, I tend to go heavier on greens on one side -- and add a sprinkle of chili powder and maybe hot sauce to the portion for the grown-ups.

Should you feel ambitious in the morning, you can make the whole recipe up until the last step, cover, and store in the fridge for up to 12 hours. Then simply warm in the oven and serve. (This can come in handy if you're prepping dinner before evening sports practices and activities.) These are delicious topped with just additional salsa, or with a drizzle of plain Greek yogurt too.

Potato Nachos with Pinto Beans and Spinach

Serves 4 to 6

Cooking spray

2 pounds Yukon Gold potatoes


2 (15-ounce) cans pinto beans, drained and rinsed

2 to 4 cups baby spinach

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2 cups shredded cheddar cheese (8 ounces)

1 cup salsa

Hot sauce or Greek yogurt (optional)

Arrange 2 racks to divide the oven into thirds and heat to 375 F. Coat 2 rimmed baking sheets with cooking spray.

Cut the potatoes into 1/4-inch-thick slices and arrange on the baking sheets in an even layer, making sure they don't overlap. Coat with cooking spray. Bake until fork-tender, 20 to 22 minutes.

Remove from oven. Transfer the potatoes from one pan to the other, covering as much of the bottom of as possible. (The potatoes shrink slightly when baked, so this ensures that there's a mostly solid layer of potatoes to hold the toppings.)

Sprinkle with salt. Top with the beans, spinach, cheese and salsa.

Bake until warmed through and the cheese is melted, about 10 minutes. Serve with additional salsa, hot sauce or Greek yogurt if desired.

Recipe notes: The potatoes can be roasted and the nachos assembled up to one day ahead and refrigerated.

(Amy Palanjian is a contributor to, a nationally known blog for people who love food and home cooking. Submit any comments or questions to



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