Baked Potato Nachos

• 8 whole Yukon Gold Potatoes, Sliced Into Wedges
• 1/4 cups Olive Oil
• Salt And Pepper, to taste
• 1 cup Shredded Cheddar Cheese
• 13 cups Black Beans
• 13 cups Salsa
• 1/4 cups Plain Greek Yogurt (or Sour Cream)
• 2 Tablespoons Green Chilis
• 2 Tablespoons Enchilada Sauce For Drizzling
• 2 slices Avocado, Chopped
• Any Other Toppings Of Your Choice

1. Preheat oven to 450 degrees F. Wash potatoes, peel off any bad parts, and slice into wedges (however thick or thin you would like).
2. Toss with olive oil and sprinkle with salt and pepper.
3. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once.
4. Remove potatoes and top with toppings you would like.
5. Bake for 5 more minutes until cheese melts.

potatoes, olive oil, salt, cheddar cheese, black beans, salsa, yogurt, green chilis, enchilada sauce for, avocado, choice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-potato-nachos/ (may not work)