Sheet Pan Potato Nachos are a fun and delicious alternative to traditional nachos! This variation has all of the taste you love, but without using tortilla chips. So simple to make in less than 30 minutes!
Preheat the oven to 400 degrees F. Add cooking spray to your sheet pan, or line with parchment paper.
Prepare your potatoes by thinly slicing using a mandoline or knife. If using a mandoline, your potatoes will be thinner and cook faster! If using a knife, they will be a bit thicker and may take longer.
Spread across 2 baking sheets and brush with a bit of oil, then sprinkle with a pinch of salt and pepper. Transfer to the oven. Bake for 15-20 minutes. This will depend on the thickness of the potatoes! Mine are done by 15 minutes, but it will take longer with thicker cut potatoes. Remove from oven.
Meanwhile, make the ground beef on the stovetop. Use about 1-2 tsp oil to cook, and continue to brown until no longer pink. In a small bowl, combine the paprika, cumin, cayenne pepper, and salt. Mix into the cooked ground beef and set aside.
Combine the potatoes onto one sheet pan, maybe even layering some of the potatoes. Sprinkle with cheese and add the ground beef. Return to the oven for another 5 minutes, or until the cheese is melted. Remove from oven.
Garnish with tomatoes, onion, cilantro, and guacamole or salsa if using. Serve hot, immediately!
*You can use russet potatoes, but my preference are Yukon gold. You may need more than 3 potatoes if you can't find a large size. 5 medium potatoes will work
**Cheddar, monterey jack, or pepperjack cheese will work! You can also use a blend of cheeses.