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POTATO WEEK: POTATO NACHOS

Potatoes have so many possibilities. So this week, we'll explore a variety of uses for their starchy goodness, starting with this recipe printed in a new booklet by the United States Potato Board.

INGREDIENTS

1 1/2 lbs. russet potatoes

1 1/2 tablespoons vegetable 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 diced tomatoes

1/4 cup sliced black olives

1/4 cup sliced green onions

3 tablespoons canned diced green chiles

Salsa, guacamole and sour cream (optional)

DIRECTIONS

Preheat oven to 425 degrees. 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. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.

Top with cheese, beans, tomatoes, olives, onions and chiles.

Bake for 5 minutes more to melt cheese.

Serve with salsa, guacamole and sour cream.

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