Friday Night Eats: Potato Nachos
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.
POTATO NACHOS
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: http://www.potatogoodness.com/
Love nachos, hate apostrophes!
Angie – exactly!
Potachos!!!!!
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This looks insane! In such a great way!
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
im going to use this recipe tonight for dinner.
Looks good. I am looking for recipes for cheap meals and this seems to fit the bill. Try it soon.
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!!!
Great idea for feeding a crew of kids or adults who have not grown-up yet, ha.
Another….
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.
Now just dip them in some Ranch dressing and BAM! delicious
Looks terrific.How do I lower the sodium? Is it good for high triglyceride people like me?
they look good
how would this be with sweet potatoes? has anyone tried it?
Can anyone tell me what Mexican Seasoning is? I’ve looked and asked around, but no one seems to know.
taco seasoning
Great idea! We made some tonight and really enjoyed them!
Thanks! 
Mexican seasonings: cumin powder, cilantro flakes, red chili powder, garlic powder, or you can buy pre-packaged seasonings (ex. fajita seasoning, or auzon) .
correction: (sauzon) not (auzon)
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