At the end of every week, I have a little bit of a lot of veggies leftover, which drives me nuts! I hate wasting food, especially veggies that I bought during the week. One solution I came up with was this Potachos recipe. It is super easy because I always have some potatoes or sweet potatoes on hand and lots of different sauces.

Cutting down on food waste also saves you money every week! It keeps you from having to go to the store early, going out, or just eating something that might not make you feel great. I always leave space for one of these "leftover" meals for weekend lunches. It allows me to not meal plan every single meal and it gives me some mental space back.

These Potachos are so variable and can be made for a nice weekend lunch, game day food, or even a sheet pan dinner! You can add or subtract any ingredient you want, which makes it perfect for a family. Another fun idea is when I am on a Whole30, I can turn this into part food. You can make a potacho bar, just like you would make a nacho bar. However, with this bar, I would pack it full of veggies and yummy sauces.

In this particular recipe, I use The New Primal Smokey BBQ sauce, which is personally my favorite! You can order it on their website here. Use the code ALTITUDE for 15% off your entire order on their site, also.

Tips for Potachos:

Use any meat that you like, I always have frozen shredded chicken on hand so that is typically what I use.
Don't be afraid to experiment with other sauces- buffalo, salsa, etc.
Use ANY and every veggie that you have leftover. I like to make potachos with leftover fajita veggies too.
If you don't have an air fryer, you can always bake the potatoes on a sheet pan and it is still delicious!
Leave out the goat cheese if you are doing a Whole30 or avoiding all forms of dairy.

If you need another throw together meal, check out this Asian Chicken Salad recipe.

Potachos

Hayley Lucero

Potato Nachos with lots of veggies and delicious sauces

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Lunch, Main Course

Cuisine American

Servings people

Ingredients

2 Medium size russet potatoes Finely sliced
1 cup Shredded chicken
¼ head Cabbage you can also use a bag of coleslaw mix
½ Roma tomato diced
2 tablespoon Red onions diced
1 handful Cilantro chopped
2 Green onions sliced
½ cup BBQ sauce I like The New Primal
Crumbled goat cheese for topping optional
1 tablespoon Avocado oil
Salt and pepper

Instructions

Put your thinly sliced potatoes in an air fryer, coat with avocado oil, salt and pepper. Cook on 400 degrees for about 20 minutes or until crispy (each air fryer is a little different). If you don't have an air fryer cook on a sheet pan on 400 for 25 minutes.
While potatoes cook, heat up your chicken. Use half the BBQ sauce to mix in the chicken.
When potatoes are done, begin assembling your potachos. I like potatoes first, then cabbage and chicken then throwing the rest of the veggies spread evenly over the top.
Top with extra BBQ sauce and enjoy!

Notes

Use any meat that you like, I always have frozen shredded chicken on hand so that is typically what I use.
Don't be afraid to experiment with other sauces- buffalo, salsa, etc.
Use ANY and every veggie that you have leftover. I like to make potachos with leftover fajita veggies too.
If you don't have an air fryer, you can always bake the potatoes on a sheet pan and it is still delicious!
Leave out the goat cheese if you are doing a Whole30 or avoiding all forms of dairy.