Potato skin nachos
A hearty game-day appetizer your guests will love!
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.
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.
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.
Place cubes of Velveeta in the hollowed-out potato skins and return them to the oven until the cheese is melted.
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
- 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)
- Preheat your oven to 400 degrees F.
- 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.
- 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.
- Sprinkle both sides of the potatoes with taco seasoning.
- Return the potatoes to the baking sheet, cut side down. Bake for an additional 7 minutes on each side.
- 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.
- Top each potato equally with refried beans, guacamole, RO*TEL, sour cream and green onions.