Baked Potato Nachos The best of both worlds baked potatoes with nacho toppings.
2 large DOLE® Russet Potato(s),cut into 1/2-inch wedges,
1-1/2 tablespoons vegetable oil,
1/2 teaspoon garlic salt,
1/2 teaspoon smoked paprika,
1/2 teaspoon ground cumin,
1 cup Mexican blend shredded cheese,
1/4 cup black beans, rinsed and drained,
1/4 cup diced tomatoes,
1/4 cup, ripe black olives, sliced,
1/4 cup DOLE Green Onions, thinly sliced,
3 tablespoons canned diced green chiles, drained,
optional sour cream,guacomole, salsa,
Step 1: Preheat oven to 425 degrees F.
Step 2: Sprinkle potatoes in a large bowl with oil, garlic salt, paprika and cumin. Toss well to evenly coat potatoes with seasoning.
Step 3: Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes; remove from oven and turn potatoes. Bake 10 to 15 minutes more or until crispy golden brown.
Step 4: Top with cheese, black beans, tomato, olives, green onions and green chiles. Bake 3 to 5 minutes more or until cheese melts. Serve with sour cream, guacamole and salsa, if desired.
Step 5: *Recipe provided by United States Potato Board