Easy Sheet Pan Potato Nachos

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Jump to RecipeA close up of a sheet pan with potato nachos.

This potato nachos recipe is a staple of mine that I have been making for years. It was always a great go to because I typically had potatoes, cheese, and beans on hand at any time.

Since then I have upgraded it a bit with more flavor and spices. It is still a simple and easy meal, but packed with so much flavor.

I like to think of this as a mix between traditional nachos and a loaded baked potato. You get the soft potatoes but also all the flavor and topping from nachos. It is one of my ultimate comfort foods.

As a main meal it will serve about 4 people, but this would also make the perfect appetizer for a group or a game day party.

What type of potatoes to use

This recipe uses thin-sliced potatoes in place of tortilla chips. You could use russet potatoes or Yukon gold potatoes. I prefer Yukon gold because they are a little more creamy but still hold their shape well. Either one you choose, try to get about 2 pounds of potatoes. Depending of where you get them, the size can vary drastically so I like to go by weight rather than amount.

Two pound of potatoes can look like 3 large Yukon gold potatoes or 6 smaller ones.  If you are using Russet potatoes about 3 should be good. You could even try making these with sweet potatoes but I have never tried it.

The 3 steps for baking potatoes for potato nachoes.

Tips for the best potato nachos

  • Cut the potatoes evenly. When slicing the potatoes try to keep them all in about a 1/2” size. If they are all similar this helps with the cooking time. You want everything to be able to cook nice and evenly.
  • Toss the potatoes in the spices. Before adding them to the baking sheet, toss the sliced potatoes in a large bowl with the spices and olive oil. I like to do this with my hands to really get that seasoning spread out across all the pieces. If you just add it on top of the potatoes you will get clumps of different spices.
  • Use a good melting cheese. You can use whatever type of cheese you want on these nachos but you want something that will melt nicely. I have made them with cheddar cheese, Monterey jack, or a Mexican blend. All of these have worked really well on these nachos.

Optional Toppings

My favorite toppings for these potato nachos are beans, cheese, salsa, sour cream, avocado, green onion, and romaine lettuce. You can really adjust these as you see fit. I put some rough estimates down on the amount you may want to use but feel free to add more of less of a topping of your choice.

Some other toppings you could use or swap out are:

  • Fresh Cilantro
  • Queso
  • Hot Sauce
  • Sliced Jalapeno
  • Sliced Red Onion
  • Chopped Red Bell Peppers
Potato nachos with all the toppings on a sheet pan.

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Easy Sheet Pan Potato Nachos

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  • 2 lbs Yukon gold potatoes (about 3 large potatoes or 5 regular sized) , cut in 1/2 inch slices
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil


  • 1 can (15 oz) black beans or pinto beans, drained and rinsed
  • 1 cup (4oz) shredded cheese, packed (cheddar cheese or a Mexican blend works best)
  • 1/2 cup salsa or pico de gallo
  • 1/4 cup sour cream
  • 1-2 avocados, sliced or diced
  • 3 green onions, sliced
  • a handful of romaine lettuce, sliced
  • fresh cilantro, chopped (optional)


  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or a silicone mat and set aside.
  2. Slice your potatoes into 1/2” thick rounds. Add them to a large bowl and toss with the spices and olive oil until evenly covered. I like to do this with my hands to easily get each piece coated nicely.
  3. Add the potato slices to the prepared baking sheet in a single layer and bake in the oven for 20 minutes. Take out the potatoes and flip them and bake for another 15-18 minutes or until edges are golden brown and they are cooked through. You can check their doneness by poking the potato with a fork, it should easily pierce the potato without effort.
  4. Using tongs, move your potatoes close to one another so there isn’t a ton of space between them. Then top the potatoes with the drained black beans and cheese. Add the pan back into to oven for an additional 5-8 minutes or until cheese is melted and beans are warmed through.
  5. Add all of your other toppings like the salsa, sour cream, avocado, green onions, and lettuce to the top of your potatoes and serve!


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