Wisconsin Potato and Vegetable Growers Association

Baked Potato Nachos

Baked Potato Nachos

5 from 1 vote
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Appetizers and Snacks
Servings 4
Calories 168 kcal


  • 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)


  • Preheat oven to 425°F.
  • Scrub potatoes and cut into 1⁄2-inch thick wedges.
  • Place potatoes into a medium-sized bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
  • 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.
  • Top with cheese, beans, tomatoes, olives, onions and chiles.
  • Bake for 5 minutes more to melt cheese.
  • Optional: serve with salsa, guacamole and sour cream.
  • If requiring a gluten-free recipe, check the label of the indicated (*) recipe are gluten-free.


Calories: 168kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 292mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 18IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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