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RECIPE: Baked Potato Nachos – Potato Wedges

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

  • 1-1/2 pounds russet potatoes
  • Olive oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Mexican seasoning blend (recipe below)
  • Salt and pepper to taste
  •  
    Toppings

  • 1 cup shredded cheddar cheese, Mexican-flavored cheese (jalapeño, habanero) or pepper jack
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup sliced green onions
  • 3 tablespoons canned diced green chiles
  •   SHORTEN-01
    Nachos with a twist: baked potatoes replace tortilla chips. Photo courtesy PotatoGoodness.com.
     
    Garnishes

  • Chopped avocado
  • Cilantro
  • Guacamole
  • Enchilada sauce for drizzling
  • Salsa
  • Sour cream or plain Greek yogurt
  •  
    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

  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne
  •  
    Preparation

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

      

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