Nacho Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 30
- Saturated Fat
- 12
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 98
- Sodium
- 1360
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
1 (16-ounce) can black bean refried beans (recommended: Rosarita)
1 cup Mexican style shredded cheese (recommended: Kraft)
1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
1/2 cup mild chunky salsa (recommended: Pace)
1/2 cup sour cream
Directions
- Preheat oven to 400 degrees F.
- Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
- While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
- Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
- To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
- Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.