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Potato Skin Nachos

Potato Skin Nachos

Brought to you by: Ocado
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

We’ve given the ultimate no-waste snack a Mexican-inspired twist. Roasting leftover potato peelings instead of putting them in the compost is not only a tasty, toasty snack, but smug-inducing knowing you have used every part of the vegetable. If you like these, then why not try these potato skins tossed with garam masala and topped with raita and mango chutney for an Indian-inspired snack next time. Looking for more low waste recipes? Look no further.
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  • 2 kg white potatoes, peeled, skins only (see Tips)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 red onion, finely sliced
  • 2 limes, juiced
  • 1 tbsp salt
  • 200g tomato salsa
  • 200g guacamole
  • 200g soured cream and chive dip
  • 2 jalapeños, sliced, to taste
  • 2 salad onions, sliced
  • 1 large handful coriander leaves


Step 1

Heat the oven to 220°C/ 200°C fan/ gas 7. Spread the potato skins over a baking sheet. Drizzle with olive oil, cumin, coriander, paprika and oregano then toss together and bake for 40 minutes, turning occasionally until evenly crisp.

Step 2

Put the red onion, lime juice and salt in a bowl and toss together. Set aside to pickle while the potato skins cook, stirring occasionally (see Tips).

Step 3

Remove the potato skins from the oven and spoon over the tomato salsa, guacamole and sour cream dip.

Step 4

Top with the pickled onions, jalapeños, salad onions and coriander to serve.

Tips or serving suggestions

Use the peeled potatoes to make crispy roasted potatoes or in our delicious Baked Eggs with Chorizo and Roast Potato for brunch. If you don’t have time to pickle your own onions use half a jar of M&S Pink pickled onions instead.

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