Potatoes, onions and more.
Potato Nachos
Description
“This dish brings nachos and fries together for a perfect game day appetizer.” -Tony Huizenga, National Sales Manager
Ingredients
| 5 | Large | Alsum russet potatoes (cut into wedges) |
| 1⁄4 | Cup | Olive oil |
| 2 | Teaspoon | Garlic salt |
| 3 | Tablespoon | mexican seasoning blend (more or less to taste) |
| 1⁄2 | Cup | Black beans (drained and rinsed) |
| 1⁄4 | Cup | Green or red onions (diced) |
| 16 | Ounce | Salsa |
| 16 | Ounce | plain Greek yogurt |
| 16 | Ounce | Guacamole |
Instructions
Preheat oven to 425. Scrub potatoes and cut into ½ inch thick wedges. Place potatoes into a large bowl with 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 25-30 minutes, stirring occasionally, until crisp and golden brown. Top with cheese, beans, onions, and any other toppings of choice and bake for 5 minutes to melt cheese. Serve with salsa, plain greek yogurt, and guacamole.
Notes
*Toppings can be customized. Add olives, diced tomatoes, jalapenos, or anything else you enjoy on nachos!
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Recipes | Appetizers |