Killer Potato Nachos

Ingredients:
2 lbs. russet potatoes, scrubbed
2 tbsp. vegetable oil
3/4 tsp. each: chili powder, ground
cumin and 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)

Directions:

Prep time: 15 minutes

Cook time: about 40 minutes

Preheat oven to 425°F. Cut each potato into 8 wedges. Place in a large bowl with oil and seasonings; toss well to coat. 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. Bake for 5 to 10 minutes more to melt cheese. Sprinkle with green onions and serve with sour cream and salsa, if you like. Makes about 6 servings.

Shopping List:

russet potatoes,chili powder,ground cumin,garlic salt, Raley’s Shredded Mexican Blend Cheese,diced green chiles,sliced black olives,tomato,green onions,sour cream,salsa

I would like to thank Raley’s Extra for this recipe. I learned about this recipe because of them. Another great variation of this recipe to make the Potato Nachos on top of a Bobili Pizza Crust and serve as a Potato Pizza.