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Baked Potato Nachos

November 6, 2014 potatoesnbadmin

potato nachos feature
  • Yield: 4
  • Prep Time: 25 Minutes
  • Ready Time: 1 Hour
  • Cook Time: 35 Minutes

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

  • 1 1/2 pounds russet potatoes
  • 1 1/2 tablespoons vegetable oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Mexican seasoning blend*
  • 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 tablespoons canned diced green chiles
  • Salsa, guacamole and sour cream (optional)

Preparation

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. optional, serve with salsa, guacamole and sour cream.

Calories: 308 Fat: 16g Cholesterol: 32mg Sodium: 659mg Vitamin C: 37% Fiber: 5g Protein: 13g Potassium: 913mg

Recipe courtesy of US Potato Board

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Recipe Videos


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Nutritional Info

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