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Potato Nachos
Prep Time: 15-20 minutes Cook Time: 25-35 minutes Makes: 6 servings
Ingredients
- 1 1/2 lbs. russet or yellow potatoes
- 1 1/2 Tbsp. Weis Quality Pure Olive Oil
- 1/2 tsp. Weis Quality Garlic Powder
- 1 tsp. reduced-sodium Mexican seasoning blend
- 1 cup Weis Quality Made with 2% Milk Mexican Fancy Shredded Cheese
- 1/4 cup Weis Quality Black Beans, drained and rinsed
- 1/4 cup tomatoes, diced
- 1/4 cup Weis Quality Sliced Ripe Olives
- 1/4 cup green onions, chopped
- 1 jalapeno pepper, diced
- 1 (16-ounce) contain Sabra Guacamole
- 1 (16-ounce) contain Sabra Salsa
- 1 (6-ounce) containe Weis Quality Nonfat Plain Greek Yogurt
Instructions
1. Preheat oven to 425°F.
2. Scrub potatoes and cut into ½-inch thick wedges.
3. Place potatoes into a medium bowl with oil, garlic powder and Mexican seasoning and toss to coat.
4, Arrange potato wedges in a single layer on baking sheet.
5. Bake for 25 to 30 minutes, turning several times, until crisp and golden brown.
6. Top with cheese, beans, tomatoes, olives, onions and jalapeño pepper.
7. Return to oven and bake 5 minutes, or until cheese has melted.
8. Serve with salsa, guacamole and Greek yogurt for dipping.
Nutrition Facts per serving: 190 calories; 8g fat; 3g saturated fat; 0g trans fat; 10mg cholesterol; 270 mg sodium; 24 g carbohydrate; 2g fiber; 1g sugar; 8g protein; 45% DV calcium; 20% DV vitamin C; 20% DV vitamin A; 10% DV iron.
