Baked Potato Nachos

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Prep Time: 25 minutes
Cook Time: 35 minutes
Difficulty: Moderate
Yields: 4 servings

Delicious spud-infused nachos without the extra calories.

To make recipe gluten-free, check the label and skip or substitute recipe ingredients marked with a (*).


  • 1 1/2 pounds 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)


1) Preheat oven to 425 degrees.

2) Scrub potatoes and cut into 1/2-inch thick wedges.

3) Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning.  Stir well to coat potatoes with oil and seasonings.

4) 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.

5) Top with cheese, beans, tomatoes, olives, onions and chiles. Bake for 5 minutes more to melt cheese. optional, serve with salsa, guacamole and sour cream.


Calories: 308
Cholesterol: 32mg
Sodium: 659mg
Fat: 16g
Vitamin C: 37mg
Potassium: 913mg
Fiber: 5g
Protein: 13g

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