Greek Loaded Potato Nachos
Greek Loaded Potato Nachos are what happens when nacho night gets a Mediterranean makeover and never looks back. Thinly sliced russet potatoes seasoned with cumin and smoked paprika and roasted until golden and crispy, loaded with spiced ground beef, melted mozzarella and cheddar, diced tomatoes, Kalamata olives, and a generous drizzle of tzatziki.
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Servings: 4
Calories: 559kcal
Ingredients
Potatoes
- 3 large russet potatoes thinly sliced ¼ inch on a mandoline or sharp knife
- 1 tablespoon extra virgin olive oil for tossing
- 2 tablespoon extra virgin olive oil for the parchment
- 3 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 3 teaspoon onion powder
- 2 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 teaspoon black pepper
Spiced ground beef
- 1 lb ground beef 93/7
- 1 garlic clove crushed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅓ cup water
Toppings
- 1 cup shredded mozzarella
- 1.5 cups shredded cheddar
- 1 large beefsteak tomato diced
- ½ cup Kalamata olives diced
- ½ cup Tzatziki for drizzling
- Pickled onions optional
Instructions
Roast the potatoes
- Preheat your oven to 400F. Line two large sheet pans with parchment paper and drizzle one tablespoon of olive oil across each sheet pan. Spread the oil around so the entire surface of the parchment is coated.2 tbsp extra virgin olive oil for the parchment
- Slice the russet potatoes ¼ inch thick and as evenly as possible, ideally on a mandoline. If using a knife, aim for slices you can manage and try to keep them consistent so they cook evenly.3 large russet potatoes
- Add the sliced potatoes to a large bowl and toss with one tablespoon of olive oil, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper until every slice is evenly coated.1 tbsp extra virgin olive oil for tossing, 3 tsp ground cumin, 2 tsp smoked paprika, 3 tsp onion powder, 2 tsp garlic powder, 1.5 tsp salt, 1 tsp black pepper
- Spread the seasoned potatoes across the two prepared sheet pans in a single layer. Do not overlap. Every slice needs direct contact with the hot, oiled parchment to get crispy. Bake at 400 for 20-25 minutes, until the potatoes are golden, crispy at the edges, and cooked through.
Make the spiced beef
- While the potatoes roast, heat the olive oil in a large skillet over medium high heat. Add the ground beef and spread into an even layer. Cook undisturbed for 3 to 4 minutes until a golden sear develops on the bottom. Break into crumbles and cook until fully browned and any liquid has evaporated.1 lb ground beef, 1 tbsp extra virgin olive oil
- Turn the heat to medium and add the cumin, paprika, oregano, onion powder, and salt. Stir to coat evenly. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly until it darkens. Add the garlic and cook for 30 seconds. Add the water and stir to combine. Simmer for 2 to 3 minutes until the beef is slightly saucy and glossy. Remove from heat and set aside.1 garlic clove , 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp onion powder, ½ tsp salt, ⅓ cup water
Assemble and melt
- Remove the sheet pans from the oven and consolidate onto one pan for serving. Spoon the spiced beef evenly over the potatoes. Scatter the shredded mozzarella and cheddar generously over the beef.1 cup shredded mozzarella, 1.5 cups shredded cheddar
- Return to the oven for 5 minutes until the cheese is fully melted, bubbly, and starting to turn golden at the edges.
Top and serve
- Remove from the oven. Scatter the diced tomato and diced Kalamata olives over the top. Add pickled onions if using. Drizzle tzatziki generously over everything. Serve immediately straight from the pan while the cheese is still hot and the potatoes are still crispy.1 large beefsteak tomato, ½ cup Kalamata olives, ½ cup Tzatziki for drizzling, Pickled onions
Notes
Nutrition facts are only estimates.
Storage
These nachos are best eaten immediately straight from the oven. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 400F for 5 to 6 minutes or in the oven at 425F on a wire rack for 8 to 10 minutes to bring back some of the crispiness. Store the tzatziki separately and add fresh when reheating. Not recommended for freezing.
Nutrition
Calories: 559kcal | Carbohydrates: 35g | Protein: 42g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 1907mg | Potassium: 1244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1362IU | Vitamin C: 11mg | Calcium: 411mg | Iron: 6mg
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