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
- 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
Instructions
- 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.
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
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!
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.
Looked delicious as Sunny Anderson was preparing on “The Kitchen” show
I added leftover rotisserie chicken that I chopped up. Everyone loved them. Guacamole would be great with them too.