Quick Potato Nachos

4.8
(16)

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

close up view of Potato Nachos with green onions, black olives, beans and tomatoes on a white plate
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 ½ pounds russet potatoes, cut into 1/2-inch wedges

  • 1 ½ tablespoons vegetable oil

  • 1 teaspoon Mexican-style seasoning blend

  • ½ teaspoon garlic salt

  • 1 cup shredded Mexican cheese blend

  • 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 chopped green chiles

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

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

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

Nutrition Facts (per serving)

336 Calories
17g Fat
35g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 336
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 43%
Cholesterol 32mg 11%
Sodium 780mg 34%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 12g
Vitamin C 41mg 204%
Calcium 260mg 20%
Iron 2mg 13%
Potassium 841mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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