Ingredients
- 11/2 lbs Wisconsin russet potatoes
- 11/2 tbsp Vegetable oil
- 1/2 tsp Garlic salt
- 1 tsp 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 tbsp Canned diced green chiles Salsa guacamole and sour cream (optional)
Servings:
Units:
Instructions
- Preheat oven to 425°F.
- Scrub potatoes and cut into 1⁄2-inch thick wedges.
- Place potatoes into a medium-sized 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.
- Optional: serve with salsa, guacamole and sour cream.
- If requiring a gluten-free recipe, check the label of the indicated (*) recipe are gluten-free.
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