Sunny Anderson's Easy Loaded Nacho Skins Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Sunny Anderson

Sunny's Easy Loaded Nacho Skins

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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 4 to 6 servings
Bar food is meant to be fun and filling. I find potato skins are always on the menu and I order them every time. I never get them exactly how I want them, so the next best thing is making them myself at home. The biggest problem is the hard, melted shredded cheese, so I solve that by making this a mashup between nachos and potato skins and use nacho cheese sauce to finish along with some other fun toppings.



  1. Prepare the potatoes. Zap the potatoes in the microwave according to package instructions. Once cool enough to handle, halve the potatoes lengthwise. Using a spoon, carefully scoop out the flesh, leaving 1/2 inch of flesh on the skin of each half. Reserve scooped potato flesh for something else, like mashed potatoes or gnocchi.
  2. Crisp bacon. In a pan, crisp the bacon on medium-low heat, about 12 minutes. Remove the bacon to a cutting board and chop. Reserve the fat in the pan.
  3. Bake. Preheat the oven to 425 degrees F. Brush the insides and skin of each potato half with the bacon fat. Season with salt and pepper. Place the potato cups on a baking sheet lined with nonstick aluminum foil. Bake until golden brown, 20 to 25 minutes.
  4. Top and serve. Arrange the potatoes on a platter like the spokes of a wheel. Add some black beans, bacon, scallions and jalapeños to each potato. Loosen the sour cream or yogurt with a bit of water and add to a squeeze bottle. Transfer the nacho cheese sauce to another squeeze bottle. Squeeze the sour cream or yogurt on top of the potatoes in a circular pattern. Repeat with a generous amount of the nacho cheese sauce. Top with a sprinkle of cilantro. Serve warm.