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Baked Potato Nachos

Baked Potato Nachos

Source: Potatoes USA
A delicious twist to traditional nachos has you substituting potatoes for chips.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Servings 4


  • 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)


  • 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.