Baked Potato Nachos
Wisconsin russet potatoes
Mexican seasoning blend
Mexican blend shredded cheese
canned black beans
rinsed and drained
canned diced green chilies
salsa, guacamole, and sour cream
(If requiring a gluten-free recipe, check that the label of the indicated (*) ingredients are gluten-free.)
Preheat oven to 425 degrees.
Scrub potatoes and cut into 1/2-inch thick wedges.
Place potatoes into a medium-sized 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 25–30 minutes, stirring several times, until crisp and golden brown.
Top with cheese, beans, tomatoes, olives, scallions, and chilies.
Bake for an additional 5 minutes to melt cheese.
Serve with salsa, guacamole, and sour cream, if preferred.