Wednesday, February 4, 2015

{Gluten and Dairy Free} Skinny Irish Nachos

Skinny Taste has it going on with this great Irish Nacho recipe!  It is not dairy free, but I have made it so that it is (see parentheses). Oh, yum!

photo from Skinny Taste
Sweet Potato Irish Nachos
Servings: 4 • Size: 1 sweet potato w/ toppings  • Old Points: 4 pts • Points+: 6 pts 
Calories: 227 • Fat: 9 g • Carb: 28 g • Fiber: 5 g • Protein: 9 g • Sugar: 10 g
Cholesterol: 10 mg • Sodium: 189 (without salt)


For the Potatoes:

  • cooking spray
  • 4 medium (about 7 oz each) sweet potatoes, skin on
  • 1 tbsp olive oil
  • 1 1/2 tsp paprika
  • pinch cayenne pepper
  • 1 tsp garlic powder
  • Coarse salt and fresh-cracked pepper

For topping:

  • 1/2 bell pepper, sliced thin
  • 1/3 cup sharp shredded cheddar cheese (I would use Daiya Cheddar)
  • 1/2 cup Pepper Jack light cheese (I would shred Daiya Havarti Jalapeno and Garlic for this)
  • 1 medium scallion, chopped
  • pickled jalapeño slices
  • 4 tbsp tomato, diced small
  • 1 tbsp chopped cilantrosliced black olives, optional
  • salsa, for dipping
  • (top with Vegenaise instead of sour cream!)


Heat the oven to 425°F.  Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

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