Baked Potato Nachos is an easy snack or appetizer with lots of Florida appeal. At the supermarket look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration. Russets are ideal for this recipe. They are light in texture but crisp up nicely in the oven when cut into planks or wedges.
Baked Potato Nachos
Yield: 4 servings
1 pounds russet potatoes
1 1/2 tablespoons olive 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 freshly diced tomatoes
1/4 cup sliced black olives
1/4 cup sliced green onions
3 tablespoons canned diced green chilies
Salsa, guacamole and sour cream for serving
1. Preheat oven to 425F.
2. 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.
3. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions and chilies. Bake for 5 minutes more to melt cheese.
4. Serve with salsa, guacamole and sour cream.