Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.

  • Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.

  • Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Nutrition Facts

336 calories; protein 12.3g 25% DV; carbohydrates 35.2g 11% DV; fat 17g 26% DV; cholesterol 32.3mg 11% DV; sodium 780.1mg 31% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2014
Delicious! The only modification I made was to top with 1/2lb ground beef with 1/2 pkt taco seasoning. Great recipe! Read More
(8)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2014
Delicious! The only modification I made was to top with 1/2lb ground beef with 1/2 pkt taco seasoning. Great recipe! Read More
(8)
Rating: 5 stars
08/17/2014
The family loved these! The more toppings the better. Me I didn't get to try them them were inhaled. Note to self come football season double or triple the recipe. (I used pinto beans instead of black beans) Read More
(6)
Rating: 5 stars
04/19/2015
Just so you know - this is also great using sweet potato wedges and the taco seasoning mix recipe from this site - everyone at our party last night loved the combination (made this for my vegetarian friend). Also I used very spicy pico de gallo and forgot the green chilis - still was great! Read More
(6)
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Rating: 5 stars
08/24/2014
I made this with a few modifications. I browned 1/2 lb. of ground venison with 2 tsp. of Taco Seasoning. I then added a can of Mexican Bean Salad. I put that mixture on top of the roasted potato wedges and topped with chopped sweet onion and tomatoes and then topped all with Mexican shredded cheese. I served with taco sauce and sour cream. DH loved it and went back for seconds. Very pleased with this and look forward to making it again. Thanks for the recipe! Read More
(4)
Rating: 5 stars
01/24/2015
I was looking for something fun and quick to make for a after dinner treat and this was perfect! It's a very flexible yummy dish you could easily make an appetizer or as a side. I also added one red pepper diced Half a cup of corn I feel those additions really made the dish pop and gave it the extra boost in taste. Served with side sour cream but not necessary it's great without. Oh and don't make the same mistake I made by putting wax paper on baking sheet a few potatoes got stuck to it lol! Enjoy! Thank you Read More
(2)
Rating: 5 stars
06/16/2015
It was simple to throw together and delicious. A family and friend favorite Read More
(1)
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Rating: 4 stars
08/27/2016
Very tasty. Might want to increase the number of potatoes next time to carry all the "stuff" on top. Read More
Rating: 5 stars
03/30/2016
Doubled recipe and shared it as a evening supper. Great way to cook healthier potato fries no deep frying! Read More
Rating: 5 stars
02/07/2016
These were delicious!! I'm a huge fan of baked potatoes so I recomend these. We served them swith sour cream. Read More