Potato Nachos

By Hklbrries

Ingredients

• 1 1/2 pounds russet potatoes
• 1 1/2 tbsp vegetable oil
• 1/2 tsp garlic salt
• 1 tsp Mexican seasoning blend
• 1 cup Mexican blend shredded cheese
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sliced green onions
• 3 tbsp canned green chiles, diced
• Salsa, optional
• Guacamole, optional
• Sour cream, optional

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 F.

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.