Nachos are popular among kids and teens alike; however, the fat and calories found in typical recipes are enough to make parents scream. But, nutrition concerns don’t have to put a damper on nacho noshing festivities. Introduce potatoes into the equation and you’ll provide your family with a healthy dose of potassium, vitamin C, and fiber.
1 ½ pounds russet potatoes
1 ½ tablespoons vegetable oil
½ teaspoon garlic salt
1 teaspoon Mexican seasoning blend
1 cup Mexican blend shredded cheese
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned diced green chiles
Salsa, guacamole and 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.
Per serving: 308 calories, 13 g protein, 35 g carbohydrate, 16 g total fat, 32 mg cholesterol, 659 mg sodium, 5 g fiber, 37 mg Vitamin C, 913 mg potassium.
February 5th, 2008 at 1:00 pm
I made this one for the Superbowl and it went faster than the Hot Wings!!! I made one adjustment… I added jalepenos, and brushed on the juice before baking. It gave it quite a kick. It’s my new signature potluck dish!