While traditional nachos may involve chips, these soft and golden “Nachos Style” Baked Potatoes leave nothing to be desired. Cooked perfectly in the oven until crispy on the outside and tender in the middle, then piled high with the familiar flavors of avocado, tomato, onion, and cilantro, these potatoes will disappear fast, so you may want to make a double batch.
Not only are these “nachos” incredibly delicious and satisfying, they’re also packed full of healing ingredients! Why not serve these nachos at this year’s Super Bowl Party?
Potatoes are frequently labeled as a “white” food that’s devoid of nutrition, but potatoes are actually one of the most powerful anti-viral foods. High in lysine, they also contain tyrosine, a chemical needed to produce thyroid hormones.
Avocados contain phytochemicals that protect the lining of the digestive tract.
Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system
Onions and scallions are a fantastic resource for their sulfur content’s ability to help fight off viruses.
Cilantro is a miracle worker for the immune system, also helping to thwart the efforts of toxins that could contribute to nervous system disorders and even anxiety.
Lemons and limes improve digestion by raising levels of hydrochloric acid (good acid) in the gut. They tone the intestinal lining, cleanse the liver, and offer replenishing calcium.
Garlic is an antiviral and antibacterial that aids in the killing off virus cells. Garlic helps flush toxic viral and bacterial waste out of the lymphatic system.
“Nachos Style” Baked Potatoes
serves 4 – 6 as an appetizer
6 medium russet potatoes
1 tablepoon coconut oil
½ teaspoon sea salt, divided
1 avocado, diced
1 cup diced tomato
1 cup diced onion
½ cup cilantro, chopped
½ jalapeño, minced (optional)
¼ cup Garlic Cashew Aioli (optional)
Garlic Cashew Aioli ingredients:
1 cup cashews
2 tablespoons olive oil
3 garlic cloves
¼ teaspoon sea salt
½ to 1 cup water
Preheat the oven to 375°F. Peel and slice the potatoes into rounds that are ¼ inch to ½ inch thick. Toss them with the coconut oil and ¼ teaspoon of the sea salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes.
While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both limes in a small mixing bowl.
Make the Aioli by combining the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with ½ cup of water. Blend until smooth for a thicker aioli. For a thinner consistency, continue to stream in another ½ cup of water while blending.
Arrange the potato slices in a pile on a serving plate. Top with the avocado salsa and lightly drizzle the Garlic Cashew Aioli over the top if desired (save the rest for topping other meals). Finish the nachos off with the remaining sea salt and enjoy!
* For a make-ahead trick, try peeling and slicing the potatoes in advance and storing them in a bowl of cold water in the fridge. They will keep well for up to three days this way; just change the water daily and enjoy having potatoes ready to go at a moment’s notice.
*Adapted from Anthony William, Thyroid Healing