Loaded Potato Skin Nachos (Print)

Potato skins layered with cheese, bacon, and classic nacho toppings for a flavorful, crowd-pleasing appetizer.

# Ingredients:

→ Produce

01 - 4 large russet potatoes
02 - 1/2 cup diced ripe tomatoes
03 - 1/4 cup thinly sliced green onions
04 - 1/4 cup pickled jalapeño slices (optional)
05 - 2 tablespoons chopped fresh cilantro (optional)

→ Dairy

06 - 1 cup shredded cheddar cheese
07 - 1/2 cup sour cream

→ Meat

08 - 4 strips bacon, cooked and crumbled

→ Pantry

09 - Olive oil, for brushing
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat your oven to 400°F (200°C). Thoroughly scrub the potatoes and pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for 40 to 50 minutes, or until they are tender when pierced. Remove from the oven and allow them to cool slightly.
02 - Once the potatoes are cool enough to handle, cut each one in half lengthwise. Carefully scoop out the majority of the cooked potato flesh, leaving approximately 1/4 inch of potato adhered to the skin. Reserve the scooped-out potato flesh for a future use.
03 - Increase the oven temperature to 425°F (220°C). Brush the inside and outside of the potato skins with olive oil. Season generously with salt and freshly ground black pepper. Arrange the potato skins, cut-side down, on a baking sheet lined with parchment paper.
04 - Bake the potato skins for 10 to 12 minutes. Midway through the baking time, carefully flip the skins over to ensure even crisping. The goal is to achieve a crisp and golden finish.
05 - Evenly distribute the shredded cheddar cheese into each potato skin. Then, sprinkle the crumbled bacon over the cheese. Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, or until the cheese is thoroughly melted and bubbly.
06 - Carefully transfer the loaded potato skins to a serving platter. Garnish with dollops of sour cream, chopped green onions, diced tomatoes, pickled jalapeños (if using), and fresh cilantro (if using). Serve immediately.

# Expert Tips:

01 -
  • Ready in just one hour from start to finish
  • Uses simple ingredients most people already have on hand
  • Customizable with your favorite nacho toppings
  • Naturally gluten free for those with dietary restrictions
  • Perfect for game day gatherings or casual entertaining
02 -
  • Russet potatoes work best due to their starchy content and sturdy skins
  • The potato flesh can be saved for another meal like mashed potatoes
  • These can be prepared in stages if you are short on time
03 -
  • The secret to extra crispy potato skins is to brush both sides with oil and bake skin side up first.
  • This creates the perfect foundation for your toppings without becoming soggy.
  • I learned through many test batches that patience during this step pays off tremendously in the final texture.

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