Everything / Food + Recipes

Loaded Tater Nachos (P.S., they’re vegan!)

Quick and easy recipe for loaded potato nachos. 100% Plant-based.

This no-nonsense recipe post will be short and to the point, because I want to help you start devouring these delicious potato nachos as quickly as possible!


On Friday, a friend of mine mentioned potato nachos, and I was dreaming of them all weekend long.

Below, I’m sharing the most basic recipe. But you can make this dish as elaborate as you want.

The version I made tonight incorporated what I had in the kitchen (thanks to it being peak produce season in Maryland—shout out to Moon Valley Farm for the fresh ingredients from my CSA!). You can really wing it with this recipe and it will still turn out great. So definitely play around some with what you have on hand!

fresh seasonal veggies for potato nacho recipe


  • About 4 potatoes (enough to spread out as a single layer on a cookie sheet), sliced to your desired thickness (~1/8 to 1/4 inch)
  • 3 tablespoons of olive oil (or other plant-based oil—I used jalapeño oil and it was great)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cheese shreds or cheese sauce (such as Daiya cheese sauce or the butternut squash quest from the cookbook Thug Kitchen Party Grub: For Social Motherf*ckers)
  • Optional Additions: Tex-mex style seasonings; coconut bacon; beans; jalapeños and other peppers; onion; etc.
  • Garnish: salsa, sour cream, green onion, cilantro, lime, etc.


  1. Pre-heat your overt to 425 F
  2. Toss potatoes with oil and seasonings.
  3. Spread into a single layer on a greased baking sheet
  4. Bake for 10 minutes, flip, and bake for another 10 minutes
  5. (If desired, you can broil them for a few minutes to make them brown and crispy)
  6. Remove from the oven and lower the temperature to 400 F
  7. Layer half the potatoes (either on the same sheet or transferred into a square cake pan), add half the desired fillings, layer on the remainder of the potatoes and the remainder of the fillings to be heated
  8. Return to the oven for another 5 to 8 minutes
  9. Top with garnish

Tonight’s nachos were made with purple potatoes, Adirondack Red Potatoes, and Yukon gold potatoes. My fillings included black beans, jalapeños and red peppers, onion, coconut bacon shreds, red and green tomato salsa with fresh corn.

It was amazing! Even my omnivore husband, who loathes vegan cheese, was chowing down on seconds and third helpings.

This recipe is simple and can easily be made with what you have on hand. It would be great for a party, especially now that football season is upon us!


vegan potato nachos

Ingredients pictured include: base recipe plus jalapeños, Hungarian hot wax peppers, coconut bacon, black beans, onion red/green tomato chunks, fresh corn, squeezed lime, garlic, Mexican blend of seasoning.

This recipe is simple and can easily be made with what you have on hand. It would be great for a party, especially now that football season is upon us!

For More:

The Thug Kitchen Butternut Squash Queso(ish) Dip recipe is available online.



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