Baked Potato Nachos

Baked Potato Nachos
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.