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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 sliced black olives
- 1/4 cup sliced green onions
- 3 Tbsp canned diced green chiles
- Salsa, guacamole, and sour cream (optional)
- Salsa guacamole, and sour cream (optional)
Ingredients
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Instructions
- 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, onions, and chiles. Bake for 5 minutes longer to melt cheese. Optional: serve with salsa, guacamole, and sour cream.
Recipe Notes
Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.
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