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Baked Potato Nachos

Course Appetizer, Side Dish
Cuisine American, Mexican Inspired, Southern
Keyword baked-potato-nachos, best-nacho-recipes, nachos, twice-baked-potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 286kcal
Author Melissa Sperka

Ingredients

  • 4 lb russet potatoes cut into wedges
  • 1 1/2 Tbsp taco seasoning more or less to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 3 Tbsp olive oil
  • 2 cups 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
  • 1 8 oz container sour cream
  • pickled or fresh jalapeno slices

Instructions

  • Preheat the oven to 425°F and spray a large sheet pan with cooking spray. Set aside.
  • Clean and cut the potatoes into wedges. Try to keep the potatoes similar in size for even cooking.
  • Place into a large mixing bowl then drizzle the wedges with olive oil. Add 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.
  • Serve immediately with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 30g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 537mg | Potassium: 700mg | Fiber: 2g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 9mg | Calcium: 290mg | Iron: 2mg