Baked Jacket Potato Nachos


Prep 20 mins | Cook 1hr + standing time | Serves 4


  • 4 x 220g Sebago or Pontiac potatoes
  • 1 medium ripe avocado
  • 1 tsp lemon juice
  • 125g cherry tomatoes, quartered
  • 13 cup reduced fat sour cream
  • 75 g packet corn chips, to serve





Preheat oven to 180°C/160°C fan-forced. Wash potatoes and pat dry. Using a fork, pierce each potato all over 8-10 times. Wrap each potato in foil and place onto a baking tray. Bake for 1 hour or until just tender when tested with a skewer. Remove from oven, open foil and set aside to cool slightly.


Peel and deseed avocado, place in a bowl and roughly mash using a fork. Add lemon juice and mash until smooth. Stir through tomatoes and season with salt and pepper to taste. Set aside.


Cut a cross into the top of each potato. Gently squeeze potatoes to open. Top each with sour cream and avocado mixture. Serve with corn chips.


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