Nacho Potato Skins
Transform your appetizer game with these irresistible Nacho Potato Skins, a mouthwatering fusion of crunchy potato boats and classic nacho toppings. Perfectly baked Russet potatoes are scooped, crisped to golden perfection, and loaded with layers of melted cheddar cheese, seasoned ground beef, and smoky crumbled bacon. Each potato skin is then piled high with fresh diced tomatoes, tangy sour cream, creamy guacamole, and a kick of pickled jalapeños for a fiesta of flavors in every bite. Whether you’re hosting a game day party or craving a hearty snack, these customizable potato skins are a guaranteed crowd-pleaser. Easy to prepare and bursting with Tex-Mex-inspired goodness, this recipe delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Cooked and crumbled bacon
- 1 cup Cooked ground beef (or plant-based meat alternative)
- 1 tablespoon Taco seasoning
- 0.5 cup Diced tomatoes
- 0.25 cup Sliced green onions
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 0.25 cup Pickled jalapeños (optional)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Scrub the potatoes clean and pat them dry. Pierce each potato with a fork a few times. Place the potatoes on the prepared baking sheet and bake for 40-50 minutes, or until they are tender and easily pierced with a fork.
While the potatoes bake, prepare the nacho filling. In a skillet over medium heat, cook the ground beef with the taco seasoning until fully cooked. Set aside.
When the potatoes are done, remove them from the oven and let them cool for about 10 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch-thick layer attached to the skin. Save the scooped-out potato flesh for another use, such as mashed potatoes or soup.
Brush the insides and outsides of the potato skins with olive oil. Sprinkle them with salt and pepper.
Place the potato skins back onto the baking sheet, cut-side down, and bake for 5 minutes to crisp up the outsides. Flip them over and bake for an additional 5 minutes, cut-side up.
Remove the potato skins from the oven and fill them with shredded cheese, cooked ground beef, and crumbled bacon. Return to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Once done, remove the potato skins from the oven and top them with diced tomatoes, green onions, sour cream, guacamole, pickled jalapeños (if using), and fresh cilantro (if desired).
Serve immediately and enjoy these crispy, cheesy, and flavorful nacho potato skins!
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 27.0 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1686 mg | 130% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 8400 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
