Chessy Potato Nachos

Who don't like Nachos, those ooey gooey cheese, beans, salsa, guac on top. Yummy right. Who likes potatoes ? Me. So why not to mix them and make an ultimate snack dish. I saw this way back on Food Network when they were showing one episode  on international food and in Ireland's pub they have this dish, since then I am in love with this dish, so one day I made it and loved  it. I didn't had green onions so I didn't add it but if you have surely add it , it gives nice crunch and color contrast.

Ingredients:

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 ( I didn't had it but if you have use it)

3 tablespoons canned diced green chilies

Salsa, guacamole and sour cream, pickle jalapenos

Method:
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 chilies.
Bake for 5 minutes more to melt cheese.
Serve with salsa, guacamole and sour cream.

You can use frozen potato fries and defrost first then use it.
Instead of long wedges you can slice it in circle and spread everything on top of it and serve it individually too.
You can omit Jalapenos if you don't like spicy.

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