Potato Nachos
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Potato Nachos
Potato Nachos
2 lbs. russet potatoes, scrubbed
2 tbsp. vegetable oil
3/4 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. garlic salt
1 (8- oz.) package Raley's Shredded Mexican Blend Cheese
1 (4- oz.) can diced green chiles
1 (2.2- oz.) can sliced black olives, drained
1/4 cup diced tomatoes
Sliced green onions
Sour cream and additional salsa (optional)

Prep: 15 minutes, Cook: about 40 minutes, Serves: 6

1. Preheat oven to 425°F. Cut each potato into 8 wedges. Place in a large bowl with oil and seasonings; toss well to coat.

2. Spread on a large baking sheet and cook for 30 minutes, stirring occasionally, until crisp and golden brown. Top with cheese, chiles, olives and tomatoes.

3. Bake for 5 to 10 minutes more to melt cheese. Sprinkle with green onions and serve with sour cream and salsa, if you like.

Nutritional Information:
(235 g): 330 calories, 12 g protein, 18 g total fat (9 g sat., 0 g trans), 31 g carbohydrate, 3 g fiber, 1 g sugar, 35 mg cholesterol, 590 mg sodium, 8 points