Baked Potato Nachos

Name: Baked Potato Nachos
Prep time: 15 min
Cook time: 30 min
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))

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Baked Potato Nachos

Source: Potatoes USA

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

4.34 from 3 votes

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Prep Time 15

Cook Time 30

Course Appetizer

Servings

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.