Baked Potato Nachos

United States Potato Board
  • Yield: 4 servings


1 1/2pounds russet potatoes
1 1/2tablespoons vegetable oil
1/2teaspoon garlic salt
1teaspoon Mexican seasoning blend
1cup Mexican blend shredded cheese
1/4cup rinsed and drained canned black beans
1/4cup diced tomatoes
1/4cup sliced black olives
1/4cup sliced green onions
3tablespoons canned diced green chiles
Salsa, guacamole and light sour cream (optional)


  1. Preheat oven to 425F.
  2. 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.
  3. 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 5 minutes more to melt cheese. Serve with salsa, guacamole and sour cream.

Recipe courtesy of the United States Potato Board


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