Potato Nachos

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

• 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)

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. 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.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole and sour cream.