Recipe courtesy of Sunny Anderson
Sunny's Easy Loaded Nacho Skins
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 47 mg
- Sodium
- 620 mg
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.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 47 mg
- Sodium
- 620 mg
Ingredients
Directions
- 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.
- 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.
- 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.
- 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.
Looking for Something Else?
Related Pages
- Sunny's Easy Baked and Loaded Pancake with Lemon...
- Sunny's Easy Beefy Texas Chili Recipe
- Sunny's Easy Peachy Jalapeño Cornbread Recipe
- Sunny's Easy Beefy Stew Recipe
- Sunny's Easy Kitchen Sink Clusters Recipe
- Sunny's Easy Onion Jam Recipe
- Sunny's Easy Chicken Taco Skewers Recipe
- Sunny's Easy Sesame Baked Chicken Recipe
- Sunny's Easy Brownie BonBons Recipe