Thick sliced potatoes make a great “chip” for Idaho nachos…trust me! Topped with Curly’s BBQ Pulled Beef, cheese and your favorite nacho toppers, these are a total party favorite!
This post is a collaboration as a Curly’s BBQ Ambassador for 2018. Throughout this year I’ll be sharing delicious recipes featuring Curly’s BBQ!
Back in college, I worked at a restaurant that made an amazing appetizer: Idaho Nachos. They used waffle fries to load with all sorts of toppings. While those were delish, I love the idea of potato skins in a nacho form, so I tried with thick cut slices instead of premade fries. They turned out perfectly!
Ever since, my version of Idaho Nachos have been requested for our appetizer nights. The potatoes don’t get crispy like a chip, they’re more like a potato skin taste and texture–hearty enough to top with many delicious toppers. You know we love our Curly’s BBQ products for quick and easy meals. The Pulled Beef was a new one to try and we all thought it was a must for Idaho Nachos.
If you don’t have an air fryer, you can make these chips in the oven or shallow fried in a pan. I usually make a large batch a few days before on a prep day. The potatoes are cut into about 1/4″ thick slices and then tossed with a bit of oil to make them crispy. You can also use sweet potatoes!
Our family has a tradition where we make appetizers for dinner at least once a month. It’s a perfect meal for a game or movie night –we can graze on snacks as we please. For the Idaho Nachos, I set up a topper station with avocado, salsa, jalapeños, green onions, bacon bits and sour cream…the possibilities are truly endless.
Have you tried Idaho Nachos? Thick cut potatoes, air fried until crispy, topped with cheese and your favorite nacho toppers. YUM!
- 1 pound Curly's BBQ Pulled Beef, heated
- 2 pounds russet potatoes, washed
- 2 cups Colby-Jack cheese, shredded
- Favorite Nacho toppers: avocado, green onion, salsa, etc
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Cut potatoes into 1/4" thick slices. Put into a medium bowl and toss in oil (canola is great!). Season with salt and pepper.
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*Air Fryer: Heat to 390º. Break into 2 batches in air fry for 15 minutes, or until golden brown, tossing every 4-5 minutes.
*Baking: Heat oven to 400º. Place potato slices on a cooling rack on top of a cookie sheet. Bake for 20-25 minutes, until golden.
*Pan Frying: Heat 1/4 cup oil over medium-high heat. Shallow fry all potatoes until golden brown.
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Line a cookie sheet with foil or parchment paper. Place potatoes in a single layer, then top with 1 cup of cheese. Add heated Curly's BBQ Pulled Beef. Top with remaining cheese.
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Bake at 400º for 10-12 minutes, until cheese is melted and crispy.
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Top with favorite nacho toppings and serve warm.
Have you tried Idaho Nachos? What are your go-to nacho toppers?
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