Potato skin nachos

We’ve taken your two favorite Super Bowl snacks—potato skins and nachos—and combined them to make the ultimate Super Bowl recipe: loaded potato skin nachos! First, we bake perfectly buttery and crisp potato skins, and then we load them up with all of our favorite nacho ingredients included cheesy goodness, sour cream, guacamole, green onions and more! Fans will be rooting for this simple yet creative football food. Potato skin nachos are truly delicious and perfect also for those who are planning a party, you don’t have to be a sport fan to prepare them! A party with your friends or a simple dinner with your family will be the perfect chance to try this recipe out. I promise you guys won’t be disappointed!

INGREDIENTSPotato skin nachos 2
6 small to medium russet potatoes
Extra virgin olive oil for rubbing
3-4 tablespoons melted butter for brushing
Sea salt and freshly ground black pepper
4 ounces shredded cheddar cheese
Nacho toppings: Sour cream, guacamole, salsa, green onions, fresh cilantro, etc.

DIRECTIONS
Preheat the oven to 425 degrees. Thoroughly scrub the potatoes, pat them dry, and rub them all over with olive oil. Bake them for 40-60 minutes or until tender when squeezed. Cut the potatoes in half lengthwise and scoop out the pulp, leaving about a 1/4-inch thick rim of potato around the shells. (Keep the pulp for another use, such as mashed potatoes).

Brush the outside and inside of each shell with some butter and then sprinkle with some salt and freshly ground black pepper. Place the potato shells, skin side up, on a baking sheet or the rack of a broiler pan. Set the oven to broil, place the pan 3-4 inches from the heat, and broil the potatoes for about 3 minutes.

Remove the potatoes from the oven, place them skin side down on the pan and sprinkle with cheese. Return them to the oven and broil for another 2 minutes. Arrange the potato skins on heated serving dish and top with the nacho toppings of your choice.

Potato skin nachos

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One thought on “Potato skin nachos

  • October 3, 2015 at 3:53 pm
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    What type of tast? Rour and creamy

    Reply

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