Description
Loaded Nacho Potato Skins are a delicious twist on the classic appetizer, combining crispy potato skins with all your favorite nacho toppings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/2 cup sliced jalapeños
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes, then pierce them with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes or until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out some of the flesh.
- Brush the insides with olive oil and season with salt and pepper.
- Return the potato halves to the oven and bake for an additional 10-15 minutes until crispy.
- Remove from the oven and fill each potato skin with cheese, bacon, jalapeños, and green onions.
- Return to the oven for another 5-10 minutes until the cheese is melted.
- Serve hot with sour cream on the side.
Notes
- Feel free to customize toppings based on your preferences.
- For a vegetarian version, omit the bacon.
- These can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 potato skin
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Loaded Nacho Potato Skins, Nachos, Appetizer, Potatoes