Chips and I are buddies for sure.
(Especially when those inevitable drunchies kick in around 2:17 am on a Friday night–Saturday morning?)
But my mom happened to have a slumpy sad sack of borderline donezo potatoes taking up precious pantry space.
Of course the solution to this potato situation is roast roast roast.
And melty cheese, duh.
Plus toppings on toppings on toppings.
Toppings make any edible substance even more edible and exciting.
Pizza and ice cream come to mind.
Am I a junk food fiend or what?
This whole loaded cheesy potato deal is sounding especially junkie, but I can assure you it’s actually quite healthy.
I’m sure you assumed that already, given the name of my blog as well as the photos, which kind of resemble salad…
Stay with me here!
Let’s get right into those toppings.
First you sprinkle–let’s be real–dump vegan cheddah all over your tender roasted baby potatoes, get that all melty, then throw on hearty black beans, sweet corn, crisp red bell pepper, juicy sungold tomatoes, spicy jalapeno, creamy avocado tossed in zesty lime juice + salt, toasted pepitas, and fresh cilantro! If you want, spoon a bit of your favorite salsa right on top and go crazy with the hot sauce.
P.S. If you do consume real cheese, yeah, use real cheese.
P.P.S. These bad boys are pretty customizable so leave out some of the toppings if you’re not a fan, and add your faves… caramelized onions anyone?
P.P.P.S. Oh and I do have actual chippy nachos with actual cheese over here. In case vegan potato nachos are just not happening for yuhh today. There’s always tomorrow…