We have one more week left in Potato Menu Month and we hope you will have time to visit your local Sweet Tomatoes or Souplantation to sample some of the delicious potato menu items we have available. But, if you’re unable to make a visit, don’t worry because the United States Potato Board has dozens of healthy potato recipes available at www.potatogoodness.com. And, you can also sign up to receive a new potato recipe in your email inbox each week by clicking here.
Here’s an easy, crowd-pleasing and kid-friendly recipe for Baked Potato Nachos from the US Potato Board.
BAKED POTATO NACHOS
Prep time: 15 minutes
Cook time: 30 to 35 minutes
1 1/2 pounds russet potatoes
1 1/2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1 teaspoon 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 tablespoons canned diced green chiles
Salsa, guacamole and light sour cream (optional)
Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size 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. Serve with salsa, guacamole and sour cream.
Makes 4 servings.
Nutritional analysis per serving:
Calories: 340, Fat: 16g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 560mg, Potassium: 1024mg, Carbohydrates: 42g, Fiber: 5g, Sugar: 2g, Protein: 11g, Vitamin A: 10%, Vitamin C: 45%, Calcium 25%, Iron: 15%
For more potato nutrition information, healthy recipes, and how-to videos, visit the USPB’s website, www.potatogoodness.com or find the USPB on Facebook at www.facebook.com/PotatoesTatersAndSpuds.