BAKED POTATO NACHOS

BAKED POTATO NACHOS 4 lb russet potatoes, cut into wedges 1 1/2 Tbsp taco seasoning 1 tsp onion powder 1 tsp garlic powder salt and black pepper to taste 3 Tbsp olive oil 2 cup shredded Mexican blend cheese 1/4 cup black beans, rinsed 2 Tbsp ripe black olives, drained 6 slices bacon, cooked and crumbled 1 batch pico de gallo 4 oz queso fresco, crumbled 8 oz sour cream pickled or fresh jalapeno slices Preheat the oven to 425°F and spray a baking sheet with cooking spray. Set aside. Clean and cut the potatoes into wedges. Try to keep the potatoes similar in size for even cooking. In a large mixing bowl, drizzle the wedges with olive oil then toss the wedges with the taco seasoning, onion powder and garlic powder. Season with salt and black pepper to your taste. Arrange on the baking sheet. Bake for 35-40 minutes until crispy and fork tender. Turn once while cooking. Remove from the oven and sprinkle with shredded cheese. Arrange the black beans and black olives on top. Return to the oven for 3-5 minutes until the cheese melts. To serve, top with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers. Serve immediately.