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Recipe by: Potatoes USA
Nachos never tasted so good. Crispy
baked potatoes topped with cheese, tomatoes, beans, olives, onions and chile.
1 1/2 lbs.
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)
Prep Time: 25min | Cook Time: 35min
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. optional, serve with salsa, guacamole and sour cream.
9 years ago
Great for parties!
8 years ago
This recipe is a hit! We love it. Even used it for a cooking class. Went over very well.
6 years ago
I know it's delicious.
6 years ago
this was a great recipe, I was just wondering if it could use sweet potato instead of a white potato
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