Nachopotatoskins Recipes

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SOUTHWESTERN NACHOS POTATO SKINS



Southwestern Nachos Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

NACHO SWEET POTATO SKINS



Nacho Sweet Potato Skins image

The caramel sweet flavor of sweet potatoes is the perfect backdrop for our favorite classic loaded nacho toppings, punched up from the garlicky spice of chorizo.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 16 potato skins

Number Of Ingredients 11

4 medium-large sweet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil
1 link fresh chorizo (3 to 4 ounces), casing removed
1/2 cup canned refried beans, gently warmed
1 cup shredded pepper Jack cheese (about 4 ounces)
3 tablespoons sliced black olives
2 scallions, thinly sliced
1/4 cup sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping

Steps:

  • Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
  • Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate to drain.
  • Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.

MEXICAN POTATO NACHOS



Mexican Potato Nachos image

This is so good, and it's great for a pot luck. Try pepper-jack cheese for the Cheddar for a little more kick.

Provided by Lois A Dupre

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons Vegetable oil
2 large baking potatoes, cut into 1/2-inch thick slices
salt and ground black pepper to taste
1 tablespoon vegetable oil
½ pound ground beef
1 (15 ounce) can black beans, drained
2 tablespoons taco seasoning
2 tablespoons water
8 ounces shredded Cheddar cheese, divided
¼ cup shredded lettuce
1 small tomato, chopped
¼ cup sour cream
¼ cup guacamole

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
  • Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
  • Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
  • While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
  • Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
  • Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
  • Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
  • Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 5.1 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 568.4 mg, Sugar 1.2 g

NACHO POTATO SKINS



Nacho Potato Skins image

Make and share this Nacho Potato Skins recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 16

6 medium potatoes, such as russet (2 lbs)
cooking oil
shortening
butter or margarine
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon seasoning salt
ground red pepper
4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
sour cream
salsa
guacamole
chopped tomato
chopped sliced, sliced sweet pepper
chopped sliced, sliced green onion
chopped sliced, sliced pitted ripe olives
chopped sliced, sliced fresh cilantro

Steps:

  • Heat oven to 425 degrees.
  • Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
  • Bake for 40 to 60 minutes or till tender.
  • (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
  • Scoop out the pulp, leaving 1/4 inch thick shells.
  • Reserve the pulp for mashed potatoes or another use.
  • Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
  • Sprinkle the insides with seasoned salt and ground red pepper.
  • Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
  • Broil 3 to 4 inches from heat for 3 minutes.
  • Turn potato pieces skin side down.
  • Sprinkle with shredded cheese.
  • Broil 2 minutes more.
  • Arrange the potato pieces on a heated serving platter.
  • Serve with desired toppers.
  • To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.

NACHO POTATO SKINS



Nacho Potato Skins image

Combine two crowd favorites into one amazing appetizer with our Nacho Potato Skins recipe. Topped with shredded cheese, sour cream, avocados and tomatoes, this Nacho Potato Skins recipe is sure to be the hit of the party!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 51m

Yield 8 servings

Number Of Ingredients 6

4 baking potatoes (2 lb.)
1/3 cup TACO BELL® Thick & Chunky Medium Salsa
1/4 cup chopped fresh cilantro, divided
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup each chopped avocados and tomatoes

Steps:

  • Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
  • Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
  • Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
  • Bake 12 to 14 min. or until cheese is melted.
  • Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 6 g

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