Baked Potato Nachos

Baked Potato Nachos – Nachos in any form are okay in my cookbook, we love ’em!   They don’t always have to be served on tortilla chips, though.  Baked potato nachos uses potatoes in a way you may not have thought of before specifically for nachos.

Nachos are one of those appetizers that you can be creative and have fun making.  They can be filled and over-filled that’s the fun of it, it’s completely up to you.  When I want to surprise my family and friends, I leave the chips in the pantry, and serve nachos on crispy taco seasoned potato wedges.  It’s a sharing dish and a great conversation starter which makes it a fantastic way to begin any party!

Ingredients you’ll need:
4 lb russet potatoes, cut into wedges [approximately] 1 1/2 Tbsp taco seasoning
1 tsp onion powder
1 tsp garlic powder
salt and black pepper to taste
3 Tbsp olive oil
2 cup shredded Mexican blend cheese
1/4 cup black beans, rinsed
2 Tbsp ripe black olives, drained
6 slices bacon, cooked and crumbled
1 batch pico de gallo
4 oz queso fresco, crumbled
8 oz sour cream
pickled or fresh jalapeno slices

Directions:
Preheat the oven to 425°F and spray a baking sheet with cooking spray.  Set aside. Clean and cut the potatoes into wedges.  Try to keep the potatoes similar in size for even cooking.  In a large mixing bowl, drizzle the wedges with olive oil then toss the wedges with the taco seasoning, onion powder and garlic powder.  Season with salt and black pepper to your taste.  Arrange on the baking sheet.

Bake for 35-40 minutes until crispy and fork tender.  Turn once while cooking.  Remove from the oven and sprinkle with shredded cheese.  Arrange the black beans and black olives on top.  Return to the oven for 3-5 minutes until the cheese melts.

To serve, top with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.  Serve immediately.  Yield: 12 servings

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Baked Potato Nachos

Servings: 12

Author: Melissa Sperka

Ingredients

• 4 lb russet potatoes cut into wedges [approximately]
• 1 1/2 Tbsp taco seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and black pepper to taste
• 3 Tbsp olive oil
• 2 cup shredded Mexican blend cheese
• 1/4 cup black beans rinsed
• 2 Tbsp ripe black olives drained
• 6 slices bacon cooked and crumbled
• 1 batch pico de gallo
• 4 oz queso fresco crumbled
• 8 oz sour cream
• pickled or fresh jalapeno slices

Instructions

• Preheat the oven to 425°F and spray a baking sheet with cooking spray. Set aside.
• Clean and cut the potatoes into wedges. Try to keep the potatoes similar in size for even cooking.
• In a large mixing bowl, drizzle the wedges with olive oil then toss the wedges with the taco seasoning, onion powder and garlic powder. Season with salt and black pepper to your taste. Arrange on the baking sheet.
• Bake for 35-40 minutes until crispy and fork tender. Turn once while cooking.
• Remove from the oven and sprinkle with shredded cheese. Arrange the black beans and black olives on top. Return to the oven for 3-5 minutes until the cheese melts.
• To serve, top with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.
• Serve immediately.

Tried this recipe?Mention @melissassk or tag #melissassk!