Chef Shannon's Salt Crusted Potato Nachos

Our Galley dealers and designers recently indulged in a scrumptious surprise at our headquarters! Chef Shannon Smith created an unforgettable culinary experience on our Workstation 7S, whipping up decadent Salt Crusted Potato Nachos that were so delicious they had to be shared with the world. You won't believe how easy these delightful nachos are to make!

Chef Shannon's Salt Crusted Potato Nachos

Photo: Valerie Wei-Haas via


  • 2 pounds evenly sized new potatoes or fingerling potatoes

  • 2 tablespoon Sea Salt (or Kosher Salt)

  • 1 1/2 cups grated Cheddar cheese

  • 1 cup black bean salsa (home-made or from a jar)

  • 4 ounces goat cheese, crumbled

  • 1/2 cup sour cream

  • 1/2 cup chopped cilantro


To make potatoes, put them in a wide, shallow pan in which they fit in a single layer.

Add 2 tbsp of salt and 4 cups cold water (just enough to cover the potatoes). Bring to a boil, and leave to boil rapidly until the water has evaporated. 

Preheat oven to 350 degrees. Test potatoes with the tip of a knife to ensure they are cooked through. If not, add more water and boil until it evaporates.  Gently “smash” each potato to give them a flatter surface for the toppings.

Place potatoes in a shallow baking dish or ovenproof platter. Top with Cheddar cheese and place the container in the oven. Cook for 8-10 minutes, until cheese, is melted. Remove from oven and top with salsa, goat cheese, sour cream, and cilantro.

Note:  you can add anything to these “nachos,” including shredded beef or chicken, tomato salsa, or different cheeses.

Preparing this dish on your Workstation? Here are our recommended Culinary Tools.

From left to right: Cutting Board, Garnish Board, Half-Sheet Pan, Condiment Serving Board