Potatoes, onions and more.

Baked Potato Nachos


A delicious twist to traditional nachos has you substituting potatoes for chips.


1 1⁄2PoundRusset potatoes
1 1⁄2TablespoonVegetable oil
1⁄2TeaspoonGarlic salt
1TeaspoonMexican seasoning
1CupMexican blend shredded cheese
1⁄4CupRinsed and drained canned black beans
1⁄4CupDiced tomatoes
1⁄4CupSliced Black olives
1⁄4CupSliced Green onions
3TablespoonCanned Diced Green chiles
  Salsa, guacamole, and sour cream (optional)


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.


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time30 minutes