Tomorrow is a very special day for many of us here in Wisconsin... Football season officially begins!! Our beloved Green & Gold take the field tomorrow night against the San Diego Chargers in their first preseason game of 2012! For those of you who are tired of the typical gut-busting game day foods and want a healthier (and more filling) option for your next Packer party, the United States Potato Board has an awesome idea: Ditch the tortilla chips and make your nachos more nutritious by using baked potato wedges instead! Topped with a healthy dose of vegetables, including Wild Harvest® organic black beans, tomatoes, and green onions, along with melted Mexican cheese, these potato nachos are sure to score big points with the football fans at your house!
Baked Potato Nachos
1 ½ lbs. russet potatoes
1 ½ Tbsp. canola oil
¼ tsp. each of garlic powder, chili powder, and cumin
¼ cup drained and rinsed Wild Harvest® black beans
¼ cup diced tomatoes
¼ cup sliced green onions
¼ cup sliced black olives (optional)
1. Preheat oven to 425°F. Scrub potatoes and cut into 1/2-inch thick wedges. 2. Place potatoes into a medium size bowl with the oil, garlic powder, chili powder, and cumin. Stir well to coat potatoes with oil and seasonings. 3. Transfer to a large foil-lined baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown. 4. Top with cheese, black beans, tomatoes and onions. If desired, sprinkle with black olives, and for additional spice/flavor, top with canned diced green chiles. 5. Bake for 5 minutes more to melt cheese. 6. Serve with salsa and/or guacamole, if desired.