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Baked Potato Nachos

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Prep: 25 min. •  Cook: 35 min. •  Serves: 4-6


  • 1 ½ lbs. Biggins® potatoes, scrubbed
  • 1 ½ tbsp. vegetable oil
  • ½ tsp. garlic salt
  • 1 tsp. Mexican seasoning blend
  • 1 c. Mexican blend shredded cheese
  • ¼ c. canned black beans, rinsed and drained
  • ¼ c. diced tomatoes
  • ¼ c. sliced black olives
  • ¼ c. sliced green onions
  • 3 tbsp. canned diced green chiles
  • Salsa, guacamole and sour cream (optional)


Preheat oven to 425-degrees. Cut potatoes into ½-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 25-30 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.