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Baked Potato Nachos

These nachos are not only loaded with delicious toppings – they’re loaded with nutrition, too! Russet potatoes provide potassium and B6 while beans and tomatoes pack in a healthy dose of fiber. This recipe comes to us from our friends at the United States Potato Board.

Cooking Tip of the Week: Slicing green onions is a great task for kids. If they’re not old enough to use a knife, let them practice their cutting skills with a pair of kitchen shears.

Food for Thought: Did you know that there are over 100 different kinds of potatoes? Russet potatoes have dark brown skin and become “fluffy” when cooked, so they’re a great potato for baking and mashing. Red and white potatoes are better for soups and stews since they stay firm after cooking. And purple potatoes (yes, purple!) taste great in salads.

Family Dinner Conversation Starter: What does cheating mean? Is it ever okay to cheat in sports, in a game or at school?

Together:  Prep ingredients.

Adult:  Preheat oven to 425°F.

Together:  Scrub potatoes and cut into 1/2-inch thick wedges.

Kid:  Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.

Together:  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.

Together:  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.

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Instructions

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