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Potato Wedge Nachos

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School Foodservice



50 Servings

  • 50 Russet potatoes
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  • 1 Tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 lb. 9 ounces mozzarella cheese, shredded, part skim
  • 1 lb. 9 ounces cheddar cheese, reduced fat, shredded
  • 3 cups 2 tablespoons salsa, prepared
  • 3 cups 2 tablespoons sour cream, reduced fat
  • 3 quarts 1/2 cup black beans, canned, drained
  • 2 lbs. 14 ounces tomatoes, diced
  • 1 quart 2 1/4 cups black olives, slived
  • 1 quart green onions, sliced

100 Servings

  • 100 Russet potatoes
  • 1 cup vegetable oil
  • 1 Tablespoon 1 teaspoon salt
  • 2 Tablespoons chili powder
  • 1 Tablespoon 1 teaspoon black pepper
  • 1 Tablespoon 1 teaspoon garlic powder
  • 3 lbs. 2 ounces mozzarella cheese, part skim, shredded
  • 3 lbs. 2 ounces cheddar cheese, reduced fat, shredded
  • 6 1/4 cups salsa, prepared
  • 6 1/4 cups sour cream, reduced fat
  • 6 quarts 1 cup black beans canned, drained
  • 5 lbs. 12 ounces tomatoes, diced
  • 3 quarts 1/2 cup black olives, sliced
  • 2 quarts green onions, sliced


  1. Preheat oven to 375°F.
  2. Scrub potatoes and cut each potato lengthwise in half, then cut each half lengthwise in half again, giving you 4 equal quarter wedges.
  3. Toss the potatoes with oil, salt,chili powder, black pepper and garlic powder.
  4. Place 8 pounds of potatoes on each parchment-lined sheet pan.
  5. Roast in the preheated oven for about 40 minutes, or until they are browned and tender.Internal temperature should reach at least 135°F.
  6. Place 4 roasted potato wedges side- by -side into each portion container.
  7. Combine the mozzarella and cheddar cheeses.
  8. Top each portion of potato wedges with 1/4 cup (1 ounce) cheese.
  9. Place the portion containers on sheet pans and hold in the warmer at or above 135°F until ready to serve.
  10. Cheese will melt over the potatoes in the warmer. Serve each portion with 1 tablespoon each of salsa and sour cream.
  11. Direct students to the additional toppings on the salad bar.
  12. Place drained black beans, diced tomatoes, black olives, and green onions in separate containers on the salad bar.
  13. Use a 1/4 cup portion server for the black beans, a 1/8 cup portion server for the tomatoes and black olives, and small tongs for the green onions.

4 wedges with cheese = 1/2 cup starchy vegetable, 1 ounce equivalent meat, meat alternate

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