Loaded Squeezy Spud Nachos with Primula Cheese
These Loaded Squeezy Spud Nachos are a fun, cheesy twist on a classic favourite. Whether you’re hosting movie night, sharing with friends, or just fancy a spicy snack, they’re guaranteed to please with every Squeeze.
How You Do It
4 large Desiree or Maris Piper potatoes, skins on, thinly sliced into rounds
2 tsp fajita seasoning
1 tsp chilli flakes (optional)
Olive oil spray or drizzle
1 x 400g tin black beans, drained and rinsed
1–2 fresh red chillies, finely sliced (optional)
Small bunch fresh coriander, chopped (plus extra to serve)
Juice of ½ lime or lemon
Primula Original Cheese, for squeezing
Salsa (mild or hot – your choice)
Guacamole
Extra Primula Cheese, for serving
How You Do It
Bake the Potato Rounds
Preheat your oven to 220°C (200°C fan) and line two large baking trays with baking paper.
Place the sliced potatoes into a large bowl. Add the fajita seasoning, chilli flakes (if using), a pinch of salt and pepper, and a light drizzle or spray of olive oil. Toss well to coat the slices evenly.
Spread the potato slices in a single layer on the trays. Bake for 20–25 minutes, flipping halfway, until golden, crisp, and slightly curled at the edges.Assemble the Nachos
Once crispy, transfer the potato rounds to a serving platter, layering them up like nachos. Scatter over the black beans, then squeeze over a generous amount of Primula Original Cheese.
Add spoonfuls of salsa and guacamole, followed by fresh chilli slices and chopped coriander. Finish with a squeeze of lime or lemon juice for freshness.Finish & Serve
Drizzle with a little more Primula Original Cheese and sprinkle with extra coriander. Serve immediately and enjoy while warm!
