Nacho Potato Skins Recipe

Name: Nacho Potato Skins
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 4 large russet potatoes; 2 tablespoons cooking oil (e.g., olive oil), if chosen for initial rub; 2 tablespoons shortening (optional for initial rub); 1/4 cup (1/2 stick) melted butter, plus 2 tablespoons (optional for initial rub); 1 teaspoon seasoned salt; 1/2 teaspoon ground red pepper; 2 cups shredded Colby Monterey Jack cheese (or preferred cheese blend); Sour cream, for serving; Salsa, for serving; Guacamole, for serving; Chopped tomato, for serving (optional topping); Sweet pepper, for serving (optional topping); Green onions, for serving; Pitted ripe olives, for serving (optional topping); Fresh cilantro, for serving (optional topping); 2 tablespoons olive oil (optional for initial rub); 1/4 cup (1/2 stick) melted margarine, plus 2 tablespoons (optional for initial rub); 2 cups shredded cheddar cheese (or preferred cheese blend); Jalapeños, for serving (optional topping)

Elevate your game day or party appetizers with these irresistible Nacho Potato Skins! Inspired by Better Homes and Gardens, this recipe transforms baked potatoes into crispy, cheesy shells, perfect for loading up with your favorite nacho toppings. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 75 mins

Calories 75.6 kcal

Protein 4g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nacho Potato Skins

4 large russet potatoes
2 tablespoons cooking oil (e.g., olive oil), if chosen for initial rub
2 tablespoons shortening (optional for initial rub)
1/4 cup (1/2 stick) melted butter, plus 2 tablespoons (optional for initial rub)
1 teaspoon seasoned salt
1/2 teaspoon ground red pepper
2 cups shredded Colby Monterey Jack cheese (or preferred cheese blend)
Sour cream, for serving
Salsa, for serving
Guacamole, for serving
Chopped tomato, for serving (optional topping)
Sweet pepper, for serving (optional topping)
Green onions, for serving
Pitted ripe olives, for serving (optional topping)
Fresh cilantro, for serving (optional topping)
2 tablespoons olive oil (optional for initial rub)
1/4 cup (1/2 stick) melted margarine, plus 2 tablespoons (optional for initial rub)
2 cups shredded cheddar cheese (or preferred cheese blend)
Jalapeños, for serving (optional topping)

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How to Make Nacho Potato Skins

Preheat oven to 425°F (220°C).
Scrub 4 large russet potatoes thoroughly and pat them completely dry.
Rub potatoes with 2 tablespoons of olive oil, or your choice of cooking oil, shortening, or butter/margarine.
Prick potatoes all over with a fork.
Bake for 40-60 minutes, or until potatoes are easily pierced with a fork.
Let the potatoes cool slightly, then cut them lengthwise into quarters.
Carefully scoop out the potato pulp, leaving a 1/4-inch thick shell. Reserve the pulp for mashed potatoes or another recipe.
Brush both sides of each potato shell with 1/4 cup (1/2 stick) melted butter or margarine.
Season the inside of each potato skin with 1 teaspoon seasoned salt and 1/2 teaspoon ground red pepper.
Place potato skins, skin-side up, on the unheated rack of a broiler pan.
Broil 3-4 inches from the heat for 3 minutes.
Flip potato skins skin-side down.
Sprinkle generously with 2 cups shredded cheddar cheese (or your preferred cheese blend).
Broil for another 2 minutes, or until cheese is melted and bubbly.
Arrange the crispy potato skins on a heated serving platter.
Serve immediately with your favorite nacho toppings such as salsa, sour cream, guacamole, jalapeños, and green onions.