Loaded Potato Nachos

All the best parts of nachos, built on crispy roasted potatoes.  Great for entertaining a crowd or perfect for a fun dinner at home.

Serves: 4–6 Time: 45 minutes
3 lbs Yukon gold potatoes, cut into wedges or tater tots
Olive oil for coating potatoes
Salt
1 tsp smoked paprika
1 tsp garlic powder
3 cups shredded Monterey Jack or pepper jack cheese
2 cup black beans, drained and rinsed
2  jalapeño, thinly sliced
½ red onion,diced (or pickled red onion)
¼ cup cotija, crumbled
½  cup fresh cilantro, roughly chopped
Sour cream or crema, to serve
Hot sauce, to serve
Lime wedges, to serve

1. Preheat oven to 425°F. Toss potato wedges with olive oil, salt, paprika, and garlic powder.

2. Spread in a single layer on a baking sheet. Roast 30–35 minutes, flipping halfway, until golden and crispy.

3. Arrange potatoes on the baking sheet or a cast iron pan. Top with cheese, black beans, jalapeño, and red onion.

4. Return to oven for 8–10 minutes until cheese is fully melted and bubbling.

5. Remove from oven and top with cotija, cilantro, and a drizzle of crema. Serve immediately with hot sauce and lime.