Potachos

1 1/2 lb of russet potatoes (i usually try to use 3lbs since our family is so large and  bake on two baking sheets instead of one.)
1 1/2 tbsp olive oil
1-2 tsp taco seasoning mix (or any seasoning mixture of your choice)
1 c. shredded cheese (I use cheddar usually, but you can use mont-jack or a mexican blend--also hand shredding helps to make it more creamy)
1-4 green onions chopped
1/4 c. canned black beans
Homemade salsa (recipe follows)

preheat oven to 425. scrub potatoes and cut into wedges. Place potatoes in a large bowl adding oil and tossing until coated. then add the taco seasoning and mix well, until all are seasoned. transfer to a foil lined baking sheet (this is important, use the foil!). Bake for 25 -30 minutes stiring every 10 minutes until golden. top with cheese beans and onions. bake 5 mins more to meal cheese. Add the salsa on top before serving.

Homemade salsa recipe
Several fresh tomatoes (not hydroponic if you have to buy hydro get a 16 oz can it will taste better)
1-2 jalapenos depending on your preferences, seeded and chopped (or not if you want more heat)
1 small red onion chopped
2 cloves garlic chopped
1 tbsp lime juice
1 tsp salt
1-2 tbsp cilantro

you can simply mix these if you have chopped them fine, but I usually add to the blender and blend until it is the right consitency.

http://blogs.babble.com/family-kitchen/