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The best of both worlds baked potatoes with nacho toppings.
Preheat oven to 425 degrees F.
2 large DOLE Russet Potatoe,cut into 1/2inch wedges1- 1/2 tablespoons vegetable oil1/2 teaspoon garlic salt1/2 teaspoon smoked paprika1/2 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 cheese1/4 cup black beans, rinsed and drained1/4 cup diced tomatoes1/4 cup ripe black olives, sliced1/4 cup DOLE green onions, thinly sliced3 tablespoons canned diced green chiles, drainedoptional 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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