Go Back
- 4 large russet potatoes - 1 tablespoon olive oil - Salt, to taste - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/2 cup cooked black beans, drained and rinsed - 1/2 cup corn kernels (fresh, frozen, or canned) - 1/2 cup diced tomatoes (fresh or canned) - 1/4 cup sliced jalapeños (fresh or pickled) - 1/4 cup sour cream - 1/4 cup guacamole - 2 tablespoons chopped fresh cilantro - 1 teaspoon taco seasoning You can add more fun to your loaded nacho potato skins! Here are some great ideas: - Sliced green onions for a fresh bite - Crumbled bacon for extra crunch - A sprinkle of smoked paprika for a smoky flavor - Drizzle of hot sauce if you like heat Loaded nacho potato skins are tasty and filling. Here’s a quick look: - Calories: About 350 per serving (2 halves) - Protein: 15 grams - Carbohydrates: 45 grams - Fat: 15 grams - Fiber: 7 grams This dish packs a punch with protein and fiber, making it a great snack or meal! {{ingredient_image_2}} 1. Preheat the Oven: Set your oven to 400°F (200°C). This ensures a nice bake. 2. Prepare the Potatoes: Wash and scrub the potatoes well. Pat them dry with a towel. Use a fork to prick holes in each potato. This helps steam escape while baking. 3. Bake the Potatoes: Rub each potato with olive oil. Sprinkle salt over them. Place the potatoes directly on the oven rack or a baking sheet. Bake for 45-60 minutes until they feel soft when pierced with a fork. 4. Cool and Slice: Take the baked potatoes out and let them cool for 5-10 minutes. Slice each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato on the skin. 5. Prepare the Filling: In a bowl, mix the scooped potato with cheddar cheese, Monterey Jack cheese, black beans, corn, diced tomatoes, jalapeños, and taco seasoning. Blend everything well. 6. Refill the Potato Skins: Spoon the filling back into each potato skin. Make sure they are heaping and filled nicely. 7. Bake Again: Place the stuffed skins on a baking sheet. Return them to the oven for another 15-20 minutes. Bake until the cheese is melted and bubbly, and the skins are crispy. 8. Serve Warm: Once done, take the loaded potato skins out of the oven. Let them cool a bit. Top each skin with a dollop of sour cream and guacamole. Sprinkle chopped cilantro for a fresh look. 9. Presentation Tips: Use a bright serving platter for your potato skins. Add extra cilantro and jalapeño slices for color. A side of salsa makes a great dip! To get the best potato skins, start with fresh russet potatoes. Choose large ones for more filling. Wash them well to remove dirt. Prick the potatoes with a fork before baking. This lets steam escape and helps them cook evenly. After baking, let them cool a bit. This makes slicing easier and safer. Always scoop out enough flesh, leaving a sturdy skin. For melty cheese, mix both cheddar and Monterey Jack. These cheeses melt well together. Spread the filling evenly in each potato skin. Make sure to fill them generously. Bake them at 400°F for 15-20 minutes. Keep an eye on them. The cheese should bubble and look golden. If you want extra melty cheese, broil them for a minute at the end. Just watch closely to avoid burning. Topping your potato skins is where the fun begins! Use sour cream and guacamole for rich flavor. Fresh cilantro adds a bright touch. For spice lovers, add jalapeños or hot sauce. You can also try corn and black beans for extra texture. Don't forget diced tomatoes for freshness. Mix and match toppings to suit your taste. The goal is to make each bite exciting and full of flavor. Pro Tips Choose the Right Potatoes: For the best texture, opt for large russet potatoes, as they have a fluffy interior that holds up well when baked and filled. Extra Crispy Skins: For even crispier potato skins, brush the insides with a little melted butter after scooping out the flesh before refilling them. Customize Your Toppings: Feel free to get creative with toppings! Add ingredients like bacon bits, green onions, or different types of cheese for a unique twist. Make Ahead: You can prepare the potato skins and filling in advance, then assemble and bake them just before serving for a quick and easy appetizer. {{image_4}} You can mix up the cheese choices for your loaded nacho potato skins. Instead of cheddar and Monterey Jack, try using pepper jack for a spicy kick. You might also consider using mozzarella for a gooey texture. Goat cheese adds a tangy flavor that works well too. Just remember, the cheese should melt well and blend with the other flavors. If you want to change the protein in your loaded nacho potato skins, there are many options. Ground beef or turkey can give a hearty feel. Shredded rotisserie chicken works great if you're short on time. You can also use pulled pork for a smoky taste. For a plant-based option, try lentils or chickpeas. These choices add protein without sacrificing flavor. Making these potato skins vegetarian or vegan is easy. For a vegetarian twist, simply skip the meat and load up on veggies. You can use bell peppers, mushrooms, or zucchini. If you want to make it vegan, swap the cheese for a dairy-free option made from nuts. You can also use coconut yogurt instead of sour cream. These alternatives keep the dish tasty and satisfying while meeting dietary needs. To keep your loaded nacho potato skins fresh, store them in an airtight container. You can place them in the fridge for up to 3 days. Make sure they are fully cooled before storing. This helps prevent sogginess and keeps the flavors intact. When you're ready to enjoy your potato skins again, preheat your oven to 350°F (175°C). Place the skins on a baking sheet and bake for about 10-15 minutes. This method warms them up while making the cheese melty and the skins crisp. Avoid using the microwave, as it can make them soggy. If you want to save some for later, you can freeze the potato skins. Allow them to cool completely, then wrap each one tightly in plastic wrap. Place the wrapped skins in a freezer bag. They can last for up to 2 months in the freezer. When you're ready to eat, thaw them overnight in the fridge and reheat as mentioned above. Yes, you can make these potato skins ahead of time. Prepare the potato skins and filling earlier in the day. After filling the skins, cover them with plastic wrap. Store them in the fridge until you are ready to bake. When you want to serve them, just bake as directed. This way, you save time and serve a hot dish. You can use different potatoes if you don't have russet potatoes. Yukon Gold potatoes work great too. They have a creamy texture and taste nice. If you want a smaller option, try baby potatoes. Just cut them in half and scoop out the flesh. This gives you a fun bite-sized treat. Yes, loaded nacho potato skins are gluten-free. The ingredients in this recipe do not contain gluten. Check your cheese and toppings to be sure they are also gluten-free. Using certified gluten-free products is a good idea to avoid any issues. Enjoy your tasty creation worry-free! This article covered how to make loaded nacho potato skins. We went over key ingredients, optional toppings, and their nutritional value. I shared step-by-step instructions for preparing and baking, along with serving ideas. You learned tips for achieving perfect cheese and topping combinations. We explored fun variations, storage methods, and answered common questions. Enjoy creating your own tasty snacks! With a little practice, you’ll master these potato skins and impress everyone.

Loaded Nacho Potato Skins

Deliciously crispy potato skins filled with cheese, beans, corn, and topped with sour cream and guacamole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • to taste salt salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cooked black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 1/4 cup sour cream
  • 1/4 cup guacamole
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon taco seasoning

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Thoroughly wash and scrub the potatoes, then pat them dry. Prick each potato several times with a fork.
  • Rub each potato with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.
  • Let the potatoes cool for 5-10 minutes, then slice each in half lengthwise and scoop out the flesh.
  • In a mixing bowl, combine the scooped potato flesh with cheddar cheese, Monterey Jack cheese, black beans, corn, diced tomatoes, sliced jalapeños, and taco seasoning. Mix well.
  • Spoon the filling back into each potato skin half, ensuring they are well filled.
  • Place the stuffed potato skins on a baking sheet and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
  • Remove from the oven, let cool slightly, and top with sour cream, guacamole, and fresh cilantro.

Notes

Serve on a vibrant platter with extra cilantro and jalapeño slices for garnish.
Keyword appetizer, cheese, nachos, potato skins, vegetarian