Nacho Potatoes

• 3 large russett baking potatoes
• 1 tablespoon oil
• 1 (16 ounce) can refried black beans
• 1 cup colby-monterey jack cheese, shredded
• 1 (2 1/4 ounce) cansliced black olives
• 12 cup mild chunky salsa
• 12 cup sour cream

1. Preheat oven to 400 degrees F.
2. Slice baking potatoes into 1/4 inch thick rounds.
3. (about 8 slices per potato).
4. Brush both sides of potato slices with oil (can use non-stick cooking spray).
5. Bake for 20 minutes, turning after 10 minutes.
6. Remove from oven.
7. While potatoes are baking, heat black beans on top of stove or in microwave.
8. Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
9. Place potatoes back in the oven to melt the cheese, about 5 minutes.
10. Serve with salsa and sour cream.

potatoes, oil, black beans, colbymonterey, black olives, chunky salsa, sour cream

Taken from www.food.com/recipe/nacho-potatoes-252081 (may not work)