Nacho Potato Skins

My household is a true fan of nachos. I’m not too certain whose household is not a fan of nachos. As I have made pizza nachos, Idaho nachos, chicken mole nachos,  a simple nacho with cheese and jalapeno peppers, and one that I call the ultimate game day nachos, I recently created something truly special, and amazing at that. I created a nacho potato skin.

Nacho Potato Skin Recipe

To me, a potato skin is a perfect vehicle in delivering everything you want in a bite of food. This nacho potato skin was just that. It was everything you love about nachos in a couple of bites.

Ingredients:

  • 3 whole Russet potatoes
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1/4 pound of ground beef, cooked, and drained
  • 1 cup of shredded cheddar jack cheese
  • 1 tomato, sliced
  • Black olives, sliced
  • 1 Avocado, pitted, diced
  • Shredded lettuce
  • 1/2 cup of tortilla chips, crumbled
  • Cheese sauce, warmed

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 6 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high.

Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

How to make nacho potato skins

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven, and fill each one with a bit of ground beef, and shredded cheese. Place back in the oven and cook another couple of minutes until the cheese is nice and melted.

Remove them once again, and fill them up with shredded lettuce, tomato, black olives, and avocado. Crumble nacho chips over the top of each one and drizzle the warmed cheese  all over the top.

Again, place them back in the oven and cook until the cheese is nice and melted.

Remove them from the oven, sprinkle with a bit of salt, and plate them up.

Take a picture. Just kidding.

Dig in. Each bite is filled with awesome nachoness. Is nachoness even a word? Seriously, make these. If you are a fan of nachos, you are going to be a huge fan of these nacho potato skins.

Nacho Potato Skins
Author: 
Recipe type: Appetizers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A new take on a potato skin.
Ingredients
  • 3 whole Russet potatoes
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • ¼ pound of ground beef, cooked, and drained
  • 1 cup of shredded cheddar jack cheese
  • 1 tomato, sliced
  • Black olives, sliced
  • 1 Avocado, pitted, diced
  • Shredded lettuce
  • ½ cup of tortilla chips, crumbled
  • Cheese sauce, warmed
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high.
  5. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  6. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  7. Remove them from the oven, and fill each one with a bit of ground beef, and shredded cheese. Place back in the oven and cook another couple of minutes until the cheese is nice and melted.
  8. Remove them once again, and fill them up with shredded lettuce, tomato, black olives, and avocado. Crumble nacho chips over the top of each one and drizzle the warmed cheese all over the top.
  9. Again, place them back in the oven and cook until the cheese is nice and melted.
  10. Remove them from the oven, sprinkle with a bit of salt, and plate them up.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Nacho Potato Skins

  1. These look delicious. I’m going to try making them using mushrooms for filler instead of ground beef. I’ ll let you know how it goes. loveafare.tumblr.com

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