Thursday, May 31, 2012

baking couture POTATO NACHOS


A quick simple dinner for my daughters and I tonight. Potato Nachos from The Family Kitchen on Babble

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 tomatoes¼ 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 200 degrees celsius . 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.

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