Potato Nachos

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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
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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.

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