Game Day Eats: Baked Buffalo Cheddar Potato Nachos

One of my favorite things about the Fall- other than Halloween, pumpkin patches, apple picking and long drives to check out the foliage in and around the Northeast, of course- is the return of football. I love the excitement of the games and occasionally getting a little competitive with my friends and any playful betting we do throughout the season- but there’s also the return of some seriously satisfying “Game Day” snacks, too!

Nachos have long been my favorite go-to for Monday/Thursday/Sunday games and the Super Bowl each and every year- and I’m always looking for different flavors and versions to incorporate and try when whipping up a batch for myself or guests. These nachos, built on slices of roasted potatoes instead of the usual tortilla chips- are a flavorful, filling and completely customizable appetizer that is sure to be a crowd pleaser- regardless of which team you’re all rooting for!



  • 4 russet potatoes, sliced thinly
  • 4 tablespoons olive oil
  • Salt & pepper, to taste
  • ½ cup melted butter
  • ½ cup hot sauce or buffalo sauce
  • 6 ounces sharp cheddar cheese, shredded
  • 4 ounces gorgonzola or blue cheese, crumbled
  • Chopped cilantro and/or green onion, for serving
  • Ranch dressing or sour cream, for serving


1. Preheat the oven 425°F. Line 2 baking sheets with parchment paper or tin foil.

2. Divide the thinly sliced potatoes among the baking sheets. Drizzle or brush the potatoes evenly with olive oil. Sprinkle the oiled slices with salt and pepper.

3. Place the baking sheets in the oven and bake the potato slices for 20-25 minutes. While the potatoes are baking, whisk together the butter, hot sauce/buffalo sauce and additional salt and pepper.

4. When the potatoes are visibly crisp and lightly golden, remove them from the oven and drizzle with the buffalo sauce and butter mixture. Add the shredded cheddar and crumbled blue cheese or gorgonzola. Return the pans to the oven and bake for an additional 5 minutes or until the cheese is melted.

5. Remove the baking sheets and top the nachos with fresh cilantro and/or green onions. Serve with ranch or sour cream on the side.


You can create different versions and add a variety of toppings to these nachos- like substituting BBQ sauce for the buffalo sauce, adding avocado or guacamole and grilled chicken or beef, etc. Depending on what you and/or your guests are craving- any adjustments to this recipe are just as quick, easy and delicious!

I personally love a spicy kick to my food, so the hot sauce version outlined above is the one that I consider to be the best- and a dish I enjoy devouring the most during Buccaneers and Patriots games!


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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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