Potato Skin Nachos

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Rating: 4
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Potato Skin Nachos

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 4 small Russet potatoes washed (1 pound total)
  • olive oil
  • salt and pepper to taste
  • 6-8 ounces colby jack cheese shredded
  • 1 15-ounce can black beans drained
  • 8-10 strips thin sliced bacon chopped and cooked until crispy
  • 1/3 cup pickled jalapeño rings
  • 1/3 cup red onion finely diced
  • 1-2 Roma tomatoes diced
  • chopped cilantro to taste
  • 1/2 cup Sour cream or Mexican crema
Difficulty:
Two favorites come together, nachos and potato skins! These loaded potato skin nachos can be ready at a moment's notice. Ready for game-day or for movie night with family and friends.

When I think of potato skin nachos, I think of a cool fall day ... a day spent with friends enjoying warm and delicious dishes, such as chili and a big plate of endless nachos! For this recipe of potato skin nachos, I combine my love of potato skins with nachos! With a little help from your microwave, this dish comes together fairly quickly. Need more? Just pick up some extra potatoes and toppings and do a little prepping ahead. Better yet, have your friends and family pitch in and create a new, fun tradition.

Directions

  1. After washing the potatoes, gently pierce them on the side with a knife. Transfer to a microwave-safe plate. Cook on high in the microwave for 7-8 minutes, turning every 90 seconds, until fork tender.
  2. Carefully remove from microwave and let cool. Preheat oven to 400ºF.
  3. Once potatoes have cooled, slice into wedges. You should have 4 wedges per potato. Take a spoon and carefully scoop some of the cooked potato off, mostly towards the center of potato. Don't scoop too much from the ends, because potato wedges will break. Transfer to a baking pan.
  4. Drizzle some olive oil onto potato wedges. Use a brush to make sure tops are coated evenly. Season to taste with salt and pepper. Bake in preheated oven for 20-25 minutes or until slightly crispy and lightly browned.
  5. Remove potato skins from the oven. Add a light layer of shredded cheese, beans, bacon and jalapeños. Repeat the layers. Place back into the oven and bake just until cheese melts all the way through. Garnish with fresh toppings, onion, tomato, cilantro and sour cream. Remove potato skins from the oven. Add a light layer of shredded cheese, beans, bacon and jalapeños. Repeat the layers. Place back into the oven and bake just until cheese melts all the way through. Garnish with fresh toppings, onion, tomato, cilantro and sour cream.

Chef Notes


In a hurry and can't wait for that bacon to get crispy? Pick up fully cooked bacon available in most grocery stores. Stop by the deli and hot foods section of your market and pick up already cooked potato wedges! There is no excuse now why you cannot enjoy these potato skin nachos tonight! Not sure what to do with the extra potatoes scooped from the inside of potatoes? Saute with a little onion and use as a filling for tacos de papa (potato tacos).

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Votes: 1
Rating: 4
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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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