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Potato skin nachos

Amy is the writer behind the food blog, The Blond Cook. She and her boxer dog Chance live on the coast of North Carolina in Morehead City. Amy works in the medical field by day, and is an avid food lover and photographer by night. Amy’s ...

The perfect game- day appetizer!

A hearty game-day appetizer your guests will love!

Potato-skin nachos

Ditch the soggy chips and add a twist to traditional nachos! This recipe replaces tortilla chips with potato skins. Load 'em with your favorite nacho ingredients for a satisfying appetizer your guests will rave about.

Potato-skin nachos 1

Start by slicing baked potatoes lengthwise and scooping out the flesh, leaving a roughly 1/4-inch margin around the potato skin. Use a spoon, a melon baller or a cookie scoop to remove the flesh.

Potato skin nachos 2

Sprinkle both sides of the potatoes with taco seasoning and return them to the oven, baking the potatoes for an additional 7 minutes on each side.

Potato skin nachos 3

Place cubes of Velveeta in the hollowed-out potato skins and return them to the oven until the cheese is melted.

Potato skin nachos 4

Then top with your favorite nacho ingredients, such as refried beans, guacamole, RO*TEL, sour cream and green onions.

Potato skin nachos

Yields 16 potato skins

Ingredients:

  • 8 russet potatoes, washed and scrubbed
  • 2 tablespoons olive oil
  • 3 tablespoons taco seasoning
  • Approximately 8 ounces Velveeta cheese, cubed
  • 1 (16 ounce) can refried beans
  • 1 cup guacamole
  • 1 (10 ounce) can RO*TEL, drained
  • 1-1/2 cups sour cream
  • 1 cup sliced green onions (about 4)

Directions:

  1. Preheat your oven to 400 degrees F.
  2. Rub each potato with olive oil. Place the potatoes on a baking sheet and bake for 50-60 minutes or until a fork is easily inserted.
  3. When the potatoes are cool enough to handle, slice each of them in half, lengthwise. Using a spoon, a melon baller or a cookie scoop, remove the flesh from the potatoes, leaving a roughly 1/4-inch margin around each potato skin.
  4. Sprinkle both sides of the potatoes with taco seasoning.
  5. Return the potatoes to the baking sheet, cut side down. Bake for an additional 7 minutes on each side.
  6. Place 2-3 cubes of Velveeta cheese in each potato skin and return the potatoes to the oven. Bake for an additional 4-5 minutes or until the cheese is melted.
  7. Top each potato equally with refried beans, guacamole, RO*TEL, sour cream and green onions.

More nacho recipes

Super-cheesy nachos
Loaded sweet potato–chip nachos
Tater tot nachos

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