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Ingredients
- 1-1/2 lbs Wisconsin 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 black olives sliced
- 1/4 cup scallions sliced
- 3 Tbsp canned diced green chilies
- Optional ingredients: salsa, guacamole, and sour cream
Ingredients
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Instructions
- (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.
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