Potato Nachos

Ingredients

• 1 1/2 lbs. russet potatoes
• 1 1/2 tbls. vegetable oil
• 1/2 tsp. garlic salt
• 1 tsp. 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 tbls. canned diced green chilies
• Salsa, guacamole and sour cream (optional)

Directions

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.

2. Place potatoes into a medium-size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.

3. 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.

4. Top with cheese, beans, tomatoes, olives, onions and chilies.

5. Bake for 5 minutes more to melt cheese.

6. Serve with salsa, guacamole and sour cream.

Serves 4. Recipe is from the U.S. Potato Board.

Nutritional analysis per serving: 308 calories, 13 grams protein, 35 grams carbohydrate, 16 grams total fat, 32 milligrams cholesterol, 659 milligrams sodium and 5 grams fiber.