POTATO NACHOS

I found a little twist on nachos! basically with out the hard tortilla chips we used potatos cut into circles as the chips and it was amazing I'll never go back! Now this recipe can be made to taste. Top the nachos as you like the ONLY difference is the potatoes! Plus great for the vegetarian in the family....my sister-n-law is so when she comes over I have something she can enjoy too!

1 1/2 pounds russet potatoes
1 1/2 tablespoons vegetable oil
1/2 teaspoon garlic salt.
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
3 tablespoons canned diced green chile's
TO SERVE:
Salsa, guacamole and sour cream (optional)

Preheat oven to 425 degrees F.

Scrub potatoes and cut into 1/2-inch thick wedges. Place potatoes into a medium size bowl with the oil, garlic salt . 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 chile's.

Bake for 5 minutes more to melt cheese.

Serve with salsa, guacamole and sour cream.

Enjoy!