Sure, let’s dive into the world of delectable Nacho Potato Skins! π₯π§π₯
Nacho Potato Skins
Description:
These Nacho Potato Skins are the ultimate crowd-pleaser, perfect for any occasion from cozy winter gatherings to festive Christmas parties! Crispy potato shells loaded with savory toppings like melted cheese, zesty salsa, and creamy sour cream make for an irresistible snack or appetizer that’s sure to disappear fast!
- Recipe Category: Lunch/Snacks
- Keywords: Potato, Vegetable, Canadian, Kid Friendly, Potluck, Winter, Christmas, Weeknight, Broil/Grill, For Large Groups, Oven, Beginner Cook, < 4 Hours, Easy
- Aggregated Rating: 4.5 stars
- Review Count: 3
- Calories: 75.6 per serving
- Fat Content: 3.4g
- Saturated Fat Content: 2.1g
- Cholesterol Content: 9.3mg
- Sodium Content: 45.5mg
- Carbohydrate Content: 9.3g
- Fiber Content: 1.2g
- Sugar Content: 0.4g
- Protein Content: 2.2g
- Servings: 24 potato skins
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
- 6 potatoes
- 1/4 cup shortening
- 1/4 cup butter or margarine
- Seasoning salt
- 4 ounces cheddar cheese, shredded
- 4 ounces monterey jack pepper cheese, shredded
- Sour cream
- Salsa
- Chopped tomato
- Sweet pepper
- Green onion
- Pitted ripe olives
- Fresh cilantro
Instructions:
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Preheat Oven: Heat your oven to 425 degrees Fahrenheit.
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Prepare Potatoes: Scrub the potatoes thoroughly, then pat them dry with a clean kitchen towel. Rub each potato with cooking oil, shortening, butter, or margarine. Use a fork to prick the potatoes all over.
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Bake Potatoes: Place the prepared potatoes in the preheated oven and bake for 40 to 60 minutes, or until they are tender. Alternatively, you can microwave the potatoes on high for 15 to 20 minutes until they are tender.
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Cut and Scoop: Once the potatoes are cooked and cool enough to handle, cut them lengthwise into quarters. Use a spoon to carefully scoop out the pulp, leaving about 1/4 inch of potato flesh attached to the skins. Reserve the scooped-out pulp for mashed potatoes or another use.
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Season Potato Skins: Brush both sides of the potato skins with the 1/4 cup of butter or margarine. Sprinkle the insides with seasoning salt and ground red pepper according to your taste preferences.
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Broil Potato Skins: Place the potato skins, skin sides up, on the unheated rack of a broiler pan. Broil them 3 to 4 inches from the heat for about 3 minutes, or until they start to crisp up.
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Add Cheese: Turn the potato skins skin side down and sprinkle them generously with the shredded cheddar and monterey jack pepper cheese.
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Broil Again: Return the potato skins to the broiler and cook for an additional 2 minutes, or until the cheese is melted and bubbly.
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Serve: Carefully transfer the cheesy potato skins to a heated serving platter. Top them with dollops of sour cream, salsa, chopped tomato, sweet pepper, green onion, pitted ripe olives, and fresh cilantro.
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Enjoy! Serve these delicious Nacho Potato Skins immediately as a mouthwatering appetizer or snack. They’re perfect for sharing with family and friends at any gathering.
Make-Ahead Tip:
To make ahead, you can bake, scoop, and season the potatoes in advance. Simply place them in a covered container and refrigerate for up to 2 days. When you’re ready to serve, just broil them with cheese and add your favorite toppings for a quick and convenient treat!
These Nacho Potato Skins are guaranteed to be a hit at your next party or get-together. With their crispy skins, gooey cheese, and flavorful toppings, they’re sure to disappear as soon as you set them out! Enjoy making and sharing this delicious recipe from lovewithrecipes.com. ππ₯π§
