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Flavorful Loaded Baked Potato Nachos with Pulled Pork and Jalapeños

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A hearty and spicy twist on traditional nachos using crispy baked potato slices topped with tender pulled pork, melted cheese, and fresh jalapeños. Perfect for casual gatherings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 4 large russet potatoes, thinly sliced (about 1/8 inch thick)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 cups pulled pork (slow-cooked or store-bought)
  • 1/2 cup barbecue sauce (gluten-free if needed)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 fresh jalapeños, thinly sliced (remove seeds for less heat)
  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro leaves (optional)
  • Sour cream or creamy avocado drizzle (optional)
  • Pickled jalapeños for extra tang (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the russet potatoes into 1/8-inch thick rounds using a mandoline slicer or sharp knife, keeping slices uniform.
  3. Toss the potato slices in olive oil, smoked paprika, salt, and pepper until lightly coated.
  4. Spread the potato slices in a single layer on a parchment-lined large baking sheet.
  5. Bake the potato slices for 20-25 minutes, flipping halfway through, until golden and crispy.
  6. While potatoes bake, combine pulled pork and barbecue sauce in a bowl and warm gently.
  7. Remove baked potato slices and transfer half to an oven-safe dish.
  8. Scatter half the pulled pork over the potato layer.
  9. Sprinkle half the shredded cheddar and Monterey Jack cheese over the pork.
  10. Repeat layering with remaining potato slices, pulled pork, and cheese.
  11. Bake the assembled nachos for another 8-10 minutes at 425°F (220°C) until cheese is melted and bubbly.
  12. Remove from oven and garnish with sliced jalapeños, chopped green onions, and fresh cilantro.
  13. Add dollops of sour cream or drizzle creamy avocado if desired.
  14. Serve hot and enjoy.

Notes

Use a mandoline slicer for uniform potato slices to ensure even crispiness. Flip potato slices halfway through baking to avoid sogginess. Warm pulled pork gently to keep it tender. Avoid overcrowding the baking sheet when baking potatoes to prevent steaming. For dairy-free, substitute cheese with vegan alternatives and sour cream with coconut yogurt. Barbecue sauce should be gluten-free for gluten-free diets. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best texture.

Nutrition

Keywords: loaded nachos, baked potato nachos, pulled pork, jalapeños, barbecue, easy recipe, crowd-pleaser, spicy snack

Find it online: https://lumalunch.com/flavorful-loaded-baked-potato-nachos-recipe-with-pulled-pork-and-jalape-n-os-made-easy/