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Baked Potato Nachos

Baked Potato Nachos

Potatoes USA
A delicious twist to traditional nachos has you substituting chips for potatoes.
VIDEO: View how to make recipe!
4.25 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Servings 4

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.