Baked Potato Nachos

I should note before I go on, that this is recipe is not just for lazy students – it’s a festive and delicious grownup lunch, too. I just feel like I have to explain where this recipe comes from, and the truth is that it comes from necessity. As every student knows, Sunday is perhaps the furthest thing possible from a day of rest. It’s actually the day you recover from the fact that you put off your homework all week and have to get it all done before class begins tomorrow. And of course when you’re doing all that cramming, you just get hungrier and hungrier and so you’re put in a difficult position: extreme hunger, and no time to cook.



Baked Potato Nachos quick/easy/addictive lunch or study snack! | The Road Home



I’ve weighed the benefits of many snacks, but few things cut it just right. Ice cream is cold, creamy and delicious but takes too much self control not eat the whole pint. Seaweed has almost no calories, but there’s only so much seaweed a person can eat. Ramen is quick and filling but… ew. I needed to find something delicious, something quick, something filling and most importantly something that would wake me up. And I found that in the Baked Potato Nacho. It takes no more than 30 seconds to melt Cheddar on a half a spud, top it with Crema Mexicana (I know, classy, right?) and sliced Jalapeños, which are spicy enough to remind you not to fall asleep.* Best of all there is no whole pack to eat, because you’d have to consciously go make another one, and you’d be too smart to go do that! And the sky is the limit in terms of what you can put on them – tomatoes, olives, salsa, tabasco sauce, chipotle mayo or ground beef if you have time on your hands. Next time you’re desperate for a quick lunch check these out – they’re ever so… wait for it… appeeling! (Sorry).


*30 seconds if you already have a baked potato. If you don’t, you will have to wait for one.



How about you – what are (or were) your favorite study snacks? Let me know in the comments below!

Baked Potato Nachos


  • 1 baked potato*/**
  • 2-3 oz Cheddar cheese, grated or broken into small pieces
  • 2 dollops of crema Mexicana*** or sour cream
  • 8-10 slices hot pickled jalapeños


  1. Cut your potato in half, and sprinkle cheddar evenly over the top.
  2. Microwave for about 30 seconds.
  3. Top with crema/sour cream, and evenly distribute the jalapeños
  4. You’re done. If that felt too easy, that’s because it was.

Batter Up



You may have been wondering whatever happened to the mommy part of Fig Test Kitchen? Did teaching a full load of cooking classes, several appearances/fundraisers a month, raising six, fifteen and nineteen year olds (oh yes, Gabrielle still needs me!) (note from GOS – Oh puh-lease… Also I’m 20 now 😉 Happy Birthday to Me!), and singlehandedly taking care of a house finally, you ask, just put me over the edge? Well obviously, but that’s nothing new. But I talked to all of my super-organized friends who are, in fact, the opposite of me… methodical tall, athletic and sometimes blond. I’ve taken a lot of their advice, and gotten my life at least somewhat in order. As you may know from the first two videos posted recently we’re starting with the basics – salt, equipment, spices, and moving toward easy recipes before we’ll finally move on to stuff like seared duck breasts or Persian jeweled rice. What all this means is, I’m back on the blog.


Don't you want to make these?


But you want recipes.  And I made pancakes! We’ve had an unusually early and beautiful spring here in New Haven, and I’ve been thinking about flowers. I was making creme fraiche pancakes during a cooking demo at the Elm City Market in New Haven and lavender just hit me. And a recipe was born. Creme fraiche is rich and creamy like sour cream (it actually has a higher fat content), but a bit more tart. Perfect for pancakes. Combine it with chocolate and lavender, you get pancakes that are fragrant, sweet and irresistible. Here’s what you need to do:

First, you will need to gather the ingredients and make sure your ingredients are in place, measured and ready to go. Believe me it pays to do, especially when baking. It seems like an extra step, but it saves so much time in the long run, and keeps you organized. You don’t want to add the baking powder twice. Not that we’ve ever done that…


GOS says: And yes, you absolutely must arrange your ingredients like this or the recipe will not come out.


Chop the dark chocolate to any size you like. I wasn’t done chopping when I took this photo, I’m just posting it because I like it. They were eventually the size of the chocolate in vanilla chocolate chip ice cream. Obviously you can use store-bought chocolate chips if you want.


Chop chop!


Once you have all your ingredients measured and ready, add all the dry ingredients in a medium size bowl and whisk well.


Whisk these...


Then add all of the wet ingredients in a separate bowl



And blend with a hand mixer or immersion blender or whisk. Then add the wet ingredients to the dry ingredients, and mix once again. Do not overmix or your pancakes will be tough. Then add the chocolate chunks and stir gently with a  spatula until just combined.


So close you can (and should) taste it


After melting unsalted butter in a large skillet, pour about a ¼ cup of batter per pancake, and cook on the first side for about two minutes, until light brown. Turn over to cook the second side for about another minute until light brown.


GOS says: Ahhhhhhh!! (I haven't even had these yet. I'm dying right now)


Find some plates, and serve with or without syrup.


They're done!


Here is the full recipe. Enjoy your breakfast, enjoy the birds chirping, and welcome spring in style.


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