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Loaded Nacho Potato Skins: 1 Glorious Party Appetizer

Loaded Nacho Potato Skins
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Load up your potato skins with your favorite nacho toppings for a fun and delicious party appetizer.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup seasoned ground beef or chicken
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup chopped fresh tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sliced jalapeños (optional)
  • 2 tablespoons sour cream
  • 2 tablespoons salsa

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes. Pierce each potato several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle with salt and pepper.
  4. Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
  5. Let the potatoes cool slightly until they are easy to handle.
  6. Cut each potato in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch shell.
  7. Place the potato shells cut-side up on a baking sheet.
  8. Fill each shell with shredded cheddar cheese, seasoned ground meat, and black beans.
  9. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  10. Top with fresh tomatoes, cilantro, and jalapeños if desired.
  11. Serve immediately with sour cream and salsa.

Notes

  • You can use any leftover cooked meat you have on hand.
  • Feel free to add your favorite nacho toppings like corn, onions, or guacamole.
  • For crispier skins, you can bake them for an additional 5-10 minutes after filling.

Nutrition

Find it online: https://tastytribune.com/loaded-nacho-potato-skins/