Potatoes, onions and more.
Baked Potato Nachos
Description
A delicious twist to traditional nachos has you substituting potatoes for chips.
Ingredients
| 1 1⁄2 | Pound | Russet potatoes |
| 1 1⁄2 | Tablespoon | Vegetable oil |
| 1⁄2 | Teaspoon | Garlic salt |
| 1 | Teaspoon | Mexican seasoning |
| 1 | Cup | Mexican blend shredded cheese |
| 1⁄4 | Cup | Rinsed and drained canned black beans |
| 1⁄4 | Cup | Diced tomatoes |
| 1⁄4 | Cup | Sliced Black olives |
| 1⁄4 | Cup | Sliced Green onions |
| 3 | Tablespoon | Canned Diced Green chiles |
| Salsa, guacamole, and sour cream (optional) |
Instructions
Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more to melt cheese. Serve with salsa, guacamole and sour cream.
Summary
| Yield | |
|---|---|
| Source | United States Potato Board |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Recipes | Baked |