You must be logged in to post a review.
A neat twist on a potato skin and a plate of nachos. Get the best of both worlds!
Begin by preheating your oven to 400 F. Poke the top of each potato with a fork in two or three places and place on a baking sheet. Bake potatoes in the oven for 1 hour. Once potatoes are cooked, remove the pan from the oven and place potatoes on a plate to let them cool for about 15 minutes.
Once your potatoes are cooled, use a sharp bread knife and you will each potato cut lengthwise into thirds, making 3 long slices. So each potato will yield two skins and one center piece, right? Discard the middle slice or 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 10 skins when done. With a small spoon, being careful, scoop out about 70 percent of the potato flesh. Make sure that you keep some of the potato attached to the skin so that it is sturdy.
Next, melt your butter in the microwave for 30 to 60 seconds. 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.
Place them under the broiler for 8-10 minutes or until the insides get a bit crispy from the melted butter.
Remove them from the oven and fill each skin with a bit of ground beef and shredded cheese. Place the pan back in the oven and cook another couple of minutes until the cheese is nice and melted.
Remove the sheet from the oven once again, and fill the skins 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 nacho-ness. Is nacho-ness 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.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!