Sunny’s Easy Loaded Nacho Skins

  4.8 – 6 reviews  • Gluten Free
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

Ingredients

  1. 4 small to medium microwavable russet potatoes (the ones prewrapped in plastic)
  2. 8 strips bacon
  3. Kosher salt and freshly ground black pepper
  4. 1/2 cup canned black beans, rinsed and drained
  5. 4 scallions, green parts only, thinly sliced
  6. 1/4 cup pickled jalapeños, chopped
  7. 1/2 cup sour cream or Greek yogurt
  8. 1/2 cup nacho cheese sauce, heated
  9. 1/4 cup finely chopped fresh cilantro

Instructions

  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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 388
Total Fat 22 g
Saturated Fat 9 g
Carbohydrates 36 g
Dietary Fiber 4 g
Sugar 2 g
Protein 13 g
Cholesterol 48 mg
Sodium 620 mg

Reviews

Jason Morrison
We liked everything about this!! Except, the nacho cheese sauce. I was making it a quick and easy meal so bought a can of cheese and YUCK!!! Make it from scratch so that it tastes like cheese!! Otherwise, we really loved the concept!
Terri Elliott DVM
These were so good! I used fresh potatoes, microwaved 15 minutes (flipping once halfway through.) Preheated the oven with 4 pieces of bacon on a racked pan, left in until crispy then chopped. And followed Sunny’s directions but roasted for 25 minutes, added the black beans, gave it another 5 minutes, drizzled each with some queso blanco and back in for a final 3 minutes. Sprinkled with chopped pickled jalapenos, scallions, cilantro and the bacon.. added a dollop of sour cream on top.. They vanished off plates.
Carol Sanchez
Looked delicious as Sunny Anderson was preparing on “The Kitchen” show
Allison Wells
I added leftover rotisserie chicken that I chopped up. Everyone loved them. Guacamole would be great with them too.

 

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