Baked Potato Nachos Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Baked Potato Nachos for a simple, potato‑packed meal.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
Ingredients
- 11/2 lbs Wisconsin russet potatoes
- 11/2 tbsp Vegetable oil
- 1/2 tsp Garlic salt
- 1 tsp Mexican seasoning blend*
- 1 cup Mexican blend shredded cheese*
- 1/4 cup Rinsed and drained canned black beans*
- 1/4 cup Diced tomatoes
- 1/4 cup Sliced black olives
- 1/4 cup Sliced green onions
- 3 tbsp Canned diced green chiles Salsa (guacamole and sour cream (optional))
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