Baked Potato Nachos
Baked Potato Nachos
A delicious twist to traditional nachos has you substituting chips for potatoes.
Ingredients
- 1 ½ Pounds Alsum russet potatoes
- 1 ½ Tablespoons Vegetable oil
- ½ Teaspoon Garlic salt
- 1 Teaspoon Mexican seasoning
- 1 Cup Mexican blend shredded cheese
- ¼ Cup Canned black beans rinsed, drained
- ¼ Cup Tomatoes diced
- ¼ Cup Black olives sliced
- ¼ Cup Green onions sliced
- 3 Tablespoons Canned green chiles diced
- Salsa optional
- Guacamole optional
- Sour cream optional
Instructions
- Preheat oven to 425°F.
- Scrub potatoes and cut into ½-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.