
Quick Potato Nachos Recipe
Quick potato nachos provide healthy and fun family-friendly options served with salsa, guacamole, and sour cream for nutritious alternatives to traditional nacho preparations. This wholesome recipe creates satisfying comfort food while boosting nutritional value through potato bases. The family-friendly approach ensures universal appeal.

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Ingredients
1 ½ pounds russet potatoes, cut into 1/2-inch wedges
1 ½ tablespoons vegetable oil
1 teaspoon Mexican-style seasoning blend
½ teaspoon garlic salt
1 cup shredded Mexican cheese blend
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 chopped green chiles
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition Facts (per serving)
336 | Calories |
17g | Fat |
35g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 336 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 9g | 43% |
Cholesterol 32mg | 11% |
Sodium 780mg | 34% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 5g | 19% |
Total Sugars 2g | |
Protein 12g | 25% |
Vitamin C 41mg | 45% |
Calcium 260mg | 20% |
Iron 2mg | 13% |
Potassium 841mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.