Crispy Potato Shells Stuffed with Cheesy Nacho Delight
Crispy-Shelled Loaded Nachos: Level Up Your Potato Game!
Craving for some next-level nachos without the traditional chips? Give these Loaded Nachos Potato Skins a try! You'll need:
- Russet potatoes (8-3 inch long, about 2 ¼ pounds)
- Unsalted butter (¼ stick, melted)
- Salt
- Pepper
- Small-diced avocado (from 1 medium avocado)
- Fresh lime juice (1 lime)-Refried beans (8 ounces; homemade or store-bought)
- Hot sauce (your favorite)
- Shredded jack or cheddar cheese (4 ounces)
- Salsa
- Crema or sour cream (⅓ cup)
(Yield: 16 potato skins; Difficulty: Easy; Total.: 1 hr 30 mins)
Potatoes are the crunchy base, and you'll want plump, firm ones for this recipe. You can find them in 5-pound bags as they're usually smaller than loose potatoes. Steer clear of green-spotted or sprouted potatoes—they contain solanine, a bitter toxin.
So, let's get this party started!
Pro-Tips:
- Make your homemade refried beans and hot sauce ahead of time for more flavor.
- Use the leftover potato flesh for tasty mashed potato cakes, gnocchi, or potato soup.
These loaded nacho potato skins were part of our loaded potato skins project!
- Preheat the oven to 400°F (204°C) and arrange a rack in the middle.
- Pierce each potato with a fork or sharp knife, then bake them directly on the oven rack for about 50 minutes (crisp skin) or until a knife easily pierces the potatoes.
- Allow them to cool for about 10 minutes, then halve lengthwise, scoop out the flesh, and brush the insides with melted butter. Season with salt and pepper.
- Arrange the potato halves skin-side up on a baking sheet, brush the skin sides with butter, and broil until the butter foams and the skins start to crisp (about 2-3 minutes). Flip and broil until the edges start to brown (another 2-3 minutes).
- Combine avocado and lime juice in a small bowl, season with salt, and set aside.
- Divide the beans among the potato skins, then top with hot sauce and cheese. Broil until the cheese melts and bubbles (4-5 minutes).
- Remove from the oven, top with salsa, sour cream (or crema), and the reserved avocado. Serve immediately!
¡Buen Provecho!
- The crispy base of these Loaded Nacho Potato Skins is formed by plump, firm Russet potatoes, which can be found in 5-pound bags and should be avoided if they are green-spotted or sprouted as they contain solanine, a bitter toxin.
- For a more flavorful Skins variant, consider making your own refried beans and hot sauce ahead of time, and use the leftover potato flesh for tasty mashed potato cakes, gnocchi, or potato soup.
- To prepare the skins, preheat the oven, bake the potatoes until they're easily pierced with a knife, let them cool, halve them, brush with melted butter, broil them to crisp the skins, then fill with refried beans, hot sauce, cheese, avocado, lime juice, salsa, and sour cream before serving.
