Healthy Potato Skin Nachos

Healthy Potato Skin Nachos

I’m putting a healthy spin on this fan favorite appetizer!

Your typical nachos use low quality ingredients, lack nutritional value, and are high in processed, inflammatory oils. With a few simple tweaks, these Potato Skin Nachos are healthy enough to serve guilt-free. And they’re still a hit with kids and adults alike. By subbing Japanese yams for the traditional tortilla chips, the nutritional profile of this dish is automatically upgraded. Yams are high in minerals like potassium and manganese, and they contain more fiber than processed tortilla chips.

You can serve these nachos as an appetizer or a snack, but I love adding a protein and some greens to turn them into a full on Fab Four meal. Here’s how: Lay a bed of greens on your plate. Add potato skin nachos with all the toppings. Throw some ground beef or diced chicken on top, and you have it all – protein, fat, fiber and greens!

Whether you’re looking for football food, a kid-pleaser for after school, or just an easy but fun weeknight dinner, this should be your next recipe up!

  • Prep Time

    10 minutes

  • Total Time

    45 minutes

  • Servings


  • Freezer Friendly



  • 1 large Japanese yam, thinly sliced
  • 1/4 cup of melted ghee or grass-fed butter
  • 1/4 cup grass-fed raw cheddar
  • 1 cup bacon, chopped into bits
  • 3 tbsp green onion
  • 2 tbsp Greek sheep yogurt, for dipping/topping


  1. Preheat oven to 450˚F.
  2. Place sliced potato onto a cast iron pan with 1/4 cup of melted ghee.
  3. Bake for 20 minutes, checking half way through to flip potato slices. Cooking time will depend on desired crispiness and potato thickness.
  4. While your potatoes are cooking, prepare bacon using your desired cooking method. Once the bacon is cooked and crispy, finely chop into bacon bits.
  5. When you reached desired crispiness for the potatoes, drain the excess ghee and bake for an additional 1-2 minutes to dry out the potatoes.
  6. Remove the potatoes from the oven and grate with cheddar cheese, top with bacon bits, diced green onion and a few dollops of Greek yogurt.