"Nachos-Style" Baked Potatoes
Prep Time
20 minutes
Prep Notes
Free of: wheat/gluten, dairy, eggs, corn, soy, canola oil
Cooking Time
30 minutes
Yields
2-3 servings
Ingredients
Potato “Nachos”:
6 medium potatoes
2 tsp coconut oil
½ tsp sea salt
Salsa:
1 avocado, diced
1 cup diced tomato
1 cup diced onion
1/2 cup cilantro, chopped
2 limes
Garlic Cashew Aioli:
1 cup raw cashews
2 Tbsp olive oil
3 garlic cloves
2 lemons
¼ tsp sea salt
Directions
Potato “Nachos”
Preheat the oven to 375 degrees F.
Peel and slice the potatoes into rounds that are 1/4 inch to 1/2 inch thick.
Toss them with the coconut oil and 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, jalapeno and the juice of both limes in a small mixing bowl.
Garlic Cashew Aioli
Combine the cashews, olive oil, garlic, juice of two lemons and sea salt in blender with ½ cup water.
Blend until smooth for a thicker aioli. For thinner consistency, continue to stream in another ½ cup water while blending.
Arrange the potato slices in a pile on a serving plate. Top with the avocado salsa and drizzle the garlic cashew aioli over-the-top, if desired. Finish the nachos off with a little extra sea salt and enjoy!
Credit
Medical Medium Thyroid Healing book