Baked Potato Nachos
1 1/2 pounds 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 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)
Preheat oven to 425 degrees.
Scrub spuds and cut into 1/2 inch thick wedges.
Place spuds in bowl with the oil, garlic salt and Mexican seasonings and stir well to coat potatoes.
Transfer to baking sheet and spread in a single layer.
Bake for 25-30 minutes, stirring several times, until crisp and golden brown.
Top with cheese, beans, tomatoes, olives, onions and chiles.
Bake for another 5 minutes to melt cheese and serve with the optional condiments.
Pairs Well With
Bill's latest find!