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Baked Potato Nachos

Prep Time 25 minutes
Total Time 1 hours
Difficulty 1.0 Easy
Calories Per Servings 320 Calories
Servings 4-6
Nutrition facts Nutrition facts


The best of both worlds baked potatoes with nacho toppings.

Ingredients 12


2 large DOLE® Russet Potato(s),cut into 1/2-inch wedges
1-1/2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup Mexican blend shredded cheese
1/4 cup black beans, rinsed and drained
1/4 cup diced tomatoes
1/4 cup, ripe black olives, sliced
1/4 cup DOLE Green Onions, thinly sliced
3 tablespoons canned diced green chiles, drained
optional  sour cream,guacomole, salsa




Preheat oven to 425 degrees F.


2 large DOLE Russet Potatoe,cut into 1/2inch wedges
1- 1/2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin


Sprinkle potatoes in a large bowl with oil, garlic salt, paprika and cumin.  Toss well to evenly coat potatoes with seasoning.



Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes; remove from oven and turn potatoes.  Bake 10 to 15 minutes more or until crispy golden brown.


1 cup Mexican blend shredded cheese
1/4 cup black beans, rinsed and drained
1/4 cup diced tomatoes
1/4 cup ripe black olives, sliced
1/4 cup DOLE green onions, thinly sliced
3 tablespoons canned diced green chiles, drained
optional  sour cream, guacamole, salsa


Top with cheese, black beans, tomato, olives, green onions and green chiles.  Bake 3 to 5 minutes more or until cheese melts.  Serve with sour cream, guacamole and salsa, if desired.



*Recipe provided by United States Potato Board

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