A great twist on the traditinal Nacho.
Servings 4
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes


  • 8 medium red skinned potatoes, washed well but not peeled
  • 4 tbsp olive oil
  • salt and freshly ground black pepper, freshly ground
  • 4 tbsp extra virgin olive oil
  • 2 small red onions, very finely chopped
  • 2 garlic cloves, pasted
  • 2 tbsp tomato purée
  • 400 g sunblush tomatoes, chopped
  • 2 ripe plum tomatoes, roughly chopped
  • 4 tbsp fresh coriander, roughly chopped
  • juice 2 large limes
  • 2 tbsp sherry vinegar
  • 2 fresh ripe avocados, chopped
  • 200 sour cream
  • coriander
  • chives


  • Preheat the oven to 220C Gas 7.
  • Slice the potatoes ½ cm thick, leaving the skin on, then place in a bowl.
  • Add the olive oil and salt and pepper and mix well.
  • Lay on baking sheets and bake until cooked and slightly crispy on the edges.
  • Heat the 4 tbsp olive oil, add the onions and garlic, soften for 2-3 minutes. Then add the tomato puree and cook for a further 2-3 minutes.
  • Add the sunblush tomatoes, mix well and remove from the heat and cool.
  • Once cooled, add the chopped fresh tomatoes, coriander, lime juice and sherry vinegar. Season well with salt and pepper.
  • Once the potatoes are cooked, remove them from the oven and arrange them on plates.
  • Spoon over the salsa, avocado and sour cream.
  • Sprinkle over the chopped coriander and chopped chives.
Add ingredients from Vickery TV straight to your favourite online supermarket
Keyword potato, tomato
Course Main Course, Potato
Cuisine Autumn, ITV This Morning, Winter
No ratings yet

Leave a Comment