October 6th is National Nachos Day. Here’s a twist on nachos from the United States Potato Board, which uses baked potato wedges instead of tortilla chips.

Prep time is 25 minutes, cook time is 35 minutes.
 
 
RECIPE #1: BAKED POTATO NACHOS

Ingredients For 4 Servings

 
Toppings

 
Preparation

1. PREHEAT the oven to 425°F.

2. WASH the potatoes, peel and slice into 1/2-inch-thick wedges. Toss and coat with olive oil, garlic salt and Mexican seasoning.

3. PLACE potato wedges in a single layer on a nonstick baking sheet and bake for 25 minutes, stirring several times, until crisp and golden brown.

4. REMOVE sheet from oven. Top potatoes with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more, until the cheese melts.

5. SERVE with optional guacamole, salsa, sour cream, etc.
 
 
RECIPE #2: MEXICAN SEASONING BLEND

Ingredients

 
Preparation

1. BLEND all of the ingredients. Store in an airtight container.