Potato Nachos

Double Up card logo

What you’ll need

Russet potatoes
1 1/2 lbs
Vegetable oil
1 1/2 tbsp
Garlic salt
1/2 tsp
Mexican seasoning blend
1 tsp
Mexican blend shredded cheese
1 cup
Rinsed and drained canned black beans
1/4 cup
Diced tomatoes (optional)
1/4 cup
Sliced black olives (optional)
1/4 cup
Sliced green onions
1/4 cup
Canned diced green chiles
3 tbsp
Salsa, guacamole and sour cream (optional)

Instructions

Serves 4
Time: 45 minutes
Green print icon   Print
Green heart icon   Source

Michigan Potato

Preparation:

1. Preheat oven to 425 °F.

2. Scrub potatoes and cut into 1/2-inch thick wedges.

3. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning.

4. Stir well to coat potatoes with oil and seasonings.

5. Transfer to a large baking sheet and spread into a single layer.

6. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.

7. Top with cheese, beans, tomatoes, olives, onions and chiles.

8. Bake for 5 minutes more to melt cheese. optional, serve with salsa, guacamole and sour cream.

Fresh News From Around Michigan

Green Back Arrow
Green Forward Arrow

Stretch Your Monthly Food Budget with Meal Prep

Double Up for the Holidays

Pear Waldorf Salad