Soulcare Australia

“Nachos Style” Baked Potatoes – Thyroid-Healing Comfort Food

Anti-EBV • Nutrient-Dense • Oven-Roasted

These golden, oven-baked potato rounds are topped with avocado salsa, fresh herbs, and optional garlic cashew aioli. Inspired by the flavours of traditional nachos—without the chips or inflammatory ingredients—this recipe from Thyroid Healing is both satisfying and deeply restorative.

Healing Insights

• Potatoes are rich in lysine and tyrosine, supporting thyroid hormone production and fighting EBV. They’re antiviral, antifungal, and antibacterial.
• Avocados contain phytochemicals that protect the digestive tract and calm irritated nerves. Their copper content helps balance T4 and T3 hormones.
• Tomatoes offer a unique vitamin C that supports the lymphatic system and thyroid immunity.
• Onions & scallions are rich in sulfur compounds that confuse and weaken EBV, while nourishing connective tissue.
• Cilantro binds to heavy metals and EBV neurotoxins, helping reduce inflammation, anxiety, and neurological symptoms.
• Limes & lemons raise hydrochloric acid, cleanse the liver, and activate electrolytes for improved neurotransmitter function.
• Garlic is a potent antiviral and antibacterial that helps flush viral waste and defend against EBV cofactors like strep.

Ingredients

Nachos Base:

• 6 medium potatoes
• 2 tsp coconut oil
• ½ tsp sea salt, divided
• 1 avocado, diced
• 1 cup diced tomato
• 1 cup diced onion
• ½ cup chopped cilantro
• ½ jalapeño, minced (optional)
• 2 limes
• ¼ cup Garlic Cashew Aioli (optional)

Garlic Cashew Aioli:

• 1 cup cashews
• 2 tbsp olive oil
• 3 garlic cloves
• 2 lemons
• ¼ tsp sea salt
• ½ to 1 cup water

Directions

1. Preheat oven to 190°C (375°F). Peel and slice potatoes into ¼–½ inch rounds. Toss with coconut oil and ¼ tsp sea salt.
2. Arrange on parchment-lined tray without overlapping. Bake 20 minutes, flip, then bake another 10 minutes until golden.
3. Mix avocado, tomato, onion, cilantro, jalapeño, and lime juice in a bowl.
4. Blend aioli ingredients until smooth. Add more water for thinner consistency.
5. Pile baked potato slices on a plate. Top with avocado salsa and drizzle with aioli if desired. Sprinkle remaining sea salt.

Serves: 2–3

Tips

• Try different potato varieties for unique flavours and textures.
• Prep ahead: store sliced potatoes in cold water in the fridge for up to 3 days (change water daily).