Preheat Your Oven to 400℉.

Par-Boil Your Baby Potatoes: Start by bringing a large pot of salted water to a boil. Drop your potatoes in a boil them for about 10 minutes until soft (test this by sticking a fork in one, if the potato slides off of the fork then they are done).

Smash Your Potatoes: Line a large baking sheet with parchment paper. Place your baby potatoes an inch to an inch and a half apart on the baking sheet. Using the bottom of a water glass, gently press down on each baby potato until it has flattened. Repeat until all of the potatoes are smashed, then drizzle with olive oil, 1 tsp of salt, and 1/4 tsp of pepper.

Bake Your Potatoes: Place your baby potatoes in the oven and bake for 20-25 minutes until slightly crispy. You don’t want to over bake your potatoes in this step because you will be returning them to the oven to broil when you melt your cheese!

Prepare Your Turkey: While your potatoes are baking, add your ground turkey to a bowl with 1 tsp of salt, 1/4 tsp of pepper, and 1 tsp of garlic powder. Mix to combine.

Cook Your Ground Turkey: Place a large pan over medium-high heat with 1 tbsp of olive oil. Add your seasoned ground turkey into the pan and mix occasionally to cook it through. About half way through cooking, add in your tbsp of yellow mustard and continue to mix until the turkey is fully cooked. Transfer your turkey to a heat-safe bowl to keep it from over cooking.

Assemble your Nachos: Once your potatoes are baked and ground turkey is cooked, use a spoon to sprinkle the ground turkey over the top of your smashed baby potatoes (right on the baking sheet!). Add en even layer of your shredded cheese over the top.

Broil Your Nachos: Place your “nachos” under the broiler for 2-5 minutes until the cheese has melted over the top of your turkey and potatoes. Remove them from the broiler immediately to keep from overcooking the nachos!

Dress Your Cheeseburger Nachos: Add your sauce, shredded lettuce, pickles, and any other toppings you enjoy over the top of your sheet pan nachos. Serve and enjoy!

How to Make the In-N-Out Inspired Secret Sauce:

In a small bowl, add your yellow mustard, Kewpie mayo, ketchup, vinegar, coconut sugar, pickle juice, and diced pickles. Mix until fully combined (should be a pale pink color) and set aside in the fridge until it’s time to dress your nachos.