Baked Potato Nachos – USPB

Celebrate Cinco de Mayo with papas (Spanish for “potatoes”)! Potatoes have long been a staple in Latino cooking, and these festive nachos properly honor traditional bold and spicy flavors. Top with fresh salsa and a dollop of Greek yogurt to make these nachos a healthy version of a traditionally indulgent food.

Servings: 4

Ingredients

  • 1 1/2 pounds 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)
Instructions

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Directions
Preheat oven to 425 degrees. 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.
Nutrition
Cal: 308 Chol: 32mg Sodium: 659mg
Fat: 16g Vitamin C 37mg Potassium: 913mg
Carb: Fiber: 5g Protein: 13g