Baked Potato Nachos

• 8 whole Yukon Gold Potatoes, Sliced Into Wedgespotato
• ¼ cups Olive Oilolive-oil
• Salt And Pepper, to tastesalt-and-pepper
• _____
• FOR THE TOPPINGS:
• 1 cup Shredded Cheddar Cheesecheddar
• ⅓ cups Black Beansblack-beans
• ⅓ cups Salsasalsa
• ¼ cups Plain Greek Yogurt (or Sour Cream)
• 2 Tablespoons Green Chilis
• 2 Tablespoons Enchilada Sauce For Drizzling
• 2 slices Avocado, Choppedavocado
• Any Other Toppings Of Your Choice

1. 01Preheat oven to 450ºF. Wash potatoes, peel off any bad parts, and slice into wedges (however thick or thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with toppings you would like.
2. 02Bake for 5 more minutes until cheese melts.

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