Potatoes, onions and more.

Potato Nachos


“This dish brings nachos and fries together for a perfect game day appetizer.” -Tony Huizenga, National Sales Manager


5LargeAlsum russet potatoes (cut into wedges)
1⁄4CupOlive oil
2TeaspoonGarlic salt
3Tablespoonmexican seasoning blend (more or less to taste)
1⁄2CupBlack beans (drained and rinsed)
1⁄4CupGreen or red onions (diced)
 Unknownplain Greek yogurt


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. 


*Toppings can be customized. Add olives, diced tomatoes, jalapenos, or anything else you enjoy on nachos! 


10 Servings
Prep time10 minutes
Cook time30 minutes