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Mediterranean Potato Nachos

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  • Complexity: medium
  • Prep: 15 min
  • Cook: 15 min
  • Ready in: 30 min
  • Srv: 1
Mediterranean Potato Nachos


  • 1 medium red potato
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 oz. sun-dried tomatoes
  • 4 Greek olives
  • ½ cup thinly sliced spinach
  • ½ cup hummus
  • 2 Tablespoons crumbled feta cheese


  1. Preheat oven to 425 °F. Thinly slice the potato crosswise into about 14 slices.

  2. In a large bowl, toss potato slices in olive oil, salt and pepper. Lay potatoes carefully on baking sheet. Bake for about 15 minutes, turning once after 8 minutes.

  3. Bake until potatoes begin to brown and caramelize. Remove from the oven and allow to cool to touch. Put the sun-dried tomatoes in a bowl and cover them with hot water. Spread thinly with hummus.

  4. Divide sliced spinach between nachos. Drain the tomatoes and thinly slice or chop. Divide them between the nachos.

  5. Sprinkle feta on top and garnish each potato slice with ¼ of an olive.

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