Sunny's Easy Loaded Nacho Skins
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 47
- Sodium
- 620
- Total: 1 hr
- Active: 35 min
Ingredients
4 small to medium microwavable russet potatoes (the ones prewrapped in plastic)
8 strips bacon
Kosher salt and freshly ground black pepper
1/2 cup canned black beans, rinsed and drained
4 scallions, green parts only, thinly sliced
1/4 cup pickled jalapeños, chopped
1/2 cup sour cream or Greek yogurt
1/2 cup nacho cheese sauce, heated
1/4 cup finely chopped fresh cilantro
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.