Previous Post Next Post


Brought to you by

Friday Night Eats: Potato Nachos

By Brooke McLay |

Nachos are popular among kids and teens alike; however, the fat and calories found in typical recipes are enough to make parents scream. But, nutrition concerns don’t have to put a damper on nacho noshing festivities. Introduce potatoes into the equation and you’ll provide your family with a healthy dose of potassium, vitamin C, and fiber.  This recipe was shared by the United States Potato Board and I think it’s positively brilliant.  The perfect blend of everyone-loves-’em potatoes slathered with all the best nacho toppings.  And to think this recipe contains less fat and more nutrients than a plate of nacho’s.  I’ll take two servings, please.

1 ½ pounds russet potatoes
1 ½ tablespoons vegetable oil
½ teaspoon garlic salt
1 teaspoon Mexican seasoning blend
1 cup Mexican blend shredded cheese
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned diced green chiles
Salsa, guacamole and sour cream (optional)

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
3. 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.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole and sour cream.

Makes 4 servings.

PER SERVING: 308 calories, 13 g protein, 35 g carbohydrate, 16 g total fat, 32 mg cholesterol, 659 mg sodium, 5 g fiber, 37 mg Vitamin C, 913 mg potassium.

For additional recipes, please visit:

More on Babble

About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

27 thoughts on “Friday Night Eats: Potato Nachos

  1. Angie says:

    Love nachos, hate apostrophes!

  2. Melanie says:

    Angie – exactly!

  3. Lauren says:


  4. [...] Potato Nachos I found this recipes here. [...]

  5. [...] Potato Nachos I found this recipes here. [...]

  6. [...] Potato Nachos I found this recipes here. [...]

  7. Jenny Flake says:

    This looks insane! In such a great way!

  8. sheila @ Elements says:

    What a great recipe and a beautiful photo! My husband and I just made this a few hours ago for dinner and it turned out great! Thanks! :) Cheers! sheila

  9. cecile says:

    im going to use this recipe tonight for dinner.

  10. Margaret McCleskey says:

    Looks good. I am looking for recipes for cheap meals and this seems to fit the bill. Try it soon.

  11. jessica says:

    I made this tonight. Instead of the beans, onions and tomatoes, i mixed in 1/2 lb of ground beef with the rest of the Mexican seasoning and mixed it w/ the potatoes those last 5 minutes with lots of cheese….it was yummy!!! :)

  12. Ron says:

    Great idea for feeding a crew of kids or adults who have not grown-up yet, ha.
    Scrubb the new russets, then slice into coins as thick as you like them. (The thinner will take more oil.) Toss in a big bowl with olive oil, Italian seasonings – what you like, only rosemary for me- maybe some salt , maybe some hot pepper flakes, maybe… lay out on the baking sheet and bake 375?, flipping once and browned as much as you prefer. Experiment until you find your taste and texture preference. Fantastic with Italian roast pork or chicken and soooo easy. New potatoes will be very sweet when baked.

  13. zach says:

    Now just dip them in some Ranch dressing and BAM! delicious

  14. nancy medacco says:

    Looks terrific.How do I lower the sodium? Is it good for high triglyceride people like me?

  15. Jess says:

    they look good

  16. jo says:

    how would this be with sweet potatoes? has anyone tried it?

  17. Chris says:

    Can anyone tell me what Mexican Seasoning is? I’ve looked and asked around, but no one seems to know.

  18. Freedom says:

    taco seasoning

  19. sheila @ Elements says:

    Great idea! We made some tonight and really enjoyed them! :) Thanks! :)

  20. Randy says:

    Mexican seasonings: cumin powder, cilantro flakes, red chili powder, garlic powder, or you can buy pre-packaged seasonings (ex. fajita seasoning, or auzon) .

  21. Randy says:

    correction: (sauzon) not (auzon)

  22. porno says:

    Sorry for the huge review, but I’m really loving the new Zune, and hope this, as well as the excellent reviews some other people have written, will help you decide if it’s the right choice for you.

  23. Jamal Obama says:

    WONDERFUL Post.thanks for share..more wait .. Ö

  24. Some truly tremendous work on behalf of the owner of this web site, perfectly great written content.

  25. Jennifer says:

    This looks so awesome. Cant wait to try it. I start my own recipe blog and hope you can check it out!

  26. Thanks for the useful blog. I look forward to future postings from you. I will certainly keep any eye out for any.

  27. Wow, incredible blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your website is magnificent, as well as the content!. Thanks For Your article about Friday Night Eats: Potato Nacho’s | Family Kitchen .

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post