Nacho Potato Skins

Are you ready to take your snack game to the next level? These Nacho Potato Skins are bursting with flavor, combining crispy russet potato shells loaded with gooey cheddar cheese, tender chicken, fresh tomatoes, and a kick of southwestern spices. Whether you’re prepping for a game day gathering, a casual family dinner, or just craving something deliciously satisfying, this recipe is sure to hit the spot. The best part? You can customize these potato skins with your favorite toppings, making them the ultimate crowd-pleaser.

Why This Recipe Is a Must-Try

There’s something magical about potato skins—they’re the perfect marriage of crispy edges and soft, fluffy interiors. What sets these Nacho Potato Skins apart is the infusion of bold nacho-inspired flavors that take this classic appetizer into a whole new realm. Using large russet potatoes as the base ensures you get that ideal crispy texture on the outside while keeping the inside soft and scoopable.

This recipe is also incredibly versatile, featuring diced cooked chicken for added protein and a blend of spices like chili powder and cumin that elevate the taste profile. The addition of fresh diced tomatoes and green onions brings brightness and balance, while sour cream adds a creamy tang. For an extra layer of indulgence, crumbled turkey bacon can be sprinkled on top, but it’s entirely optional.

If you love dishes that are both hearty and flavorful, these nacho potato skins will quickly become a favorite. Plus, if you enjoy dishes with a Middle Eastern twist, you might also want to check out the Seneyet Jaj Middle Eastern Chicken Potato Bake, which offers a deliciously different take on chicken and potatoes.

Ingredients

• 4 large russet potatoes
• 1 cup grated cheddar cheese
• 1 cup diced cooked chicken (shredded or chopped)
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/4 cup sour cream
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Turkey bacon, cooked and crumbled (optional)

How To Make Nacho Potato Skins

Step 1: Prepare and Bake the Potatoes

Preheat your oven to 400°F (200°C). Start by scrubbing the russet potatoes thoroughly to remove any dirt. Pat them dry, then pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes until the skins are crispy and the potatoes are tender inside when pierced with a fork.

Step 2: Cool and Scoop Out Potatoes

Once baked, allow the potatoes to cool enough to handle safely. Cut each potato in half lengthwise. Carefully scoop out most of the potato flesh, leaving about a 1/4-inch thick shell to maintain structure and crispiness. Reserve the scooped potato flesh in a bowl for another use or discard.

Step 3: Mix the Filling

In a medium bowl, combine the diced cooked chicken, diced tomatoes, sliced green onions (reserve a few for garnish), grated cheddar cheese (reserve some for topping), chili powder, cumin, garlic powder, salt, and pepper. Mix everything until well combined.

Step 4: Stuff the Potato Skins

Spoon the chicken and cheese mixture evenly into each potato skin shell until generously filled. Sprinkle any reserved cheddar cheese on top for an extra cheesy finish.

Step 5: Bake Until Melty

Place the stuffed potato skins on a baking sheet and bake in the oven at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove from the oven, and top each potato skin with a dollop of sour cream, a sprinkle of crumbled turkey bacon if using, and the reserved green onions. Serve immediately and enjoy the perfect combination of crispy skins and savory nacho flavors.

Common Mistakes to Avoid

• Not baking the potatoes long enough. Undercooked potatoes will be difficult to scoop and won’t have crispy skins.
• Removing too much potato flesh. Leaving a thin layer of potato in the skins helps keep them structurally sound during stuffing and baking.
• Overstuffing the skins. Adding too much filling can cause the skins to break or the filling to spill over during baking.
• Skipping the seasoning. The blend of chili powder, cumin, and garlic powder is key to achieving that classic nacho flavor.
• Using wet or watery toppings. Drain diced tomatoes well to avoid sogginess in the potato skins.

Dietary Options

• Vegetarian: Omit the chicken and turkey bacon, and consider adding black beans or corn for protein.
• Gluten-Free: This recipe is naturally gluten-free, just double-check your spices and cheese labels.
• Dairy-Free: Swap cheddar cheese and sour cream with dairy-free cheese and a dairy-free sour cream alternative.
• Low-Carb: Substitute russet potatoes with halved and hollowed zucchini boats or large portobello mushrooms for a lower-carb version.

Seasonal Variations

• Summer: Use fresh, ripe tomatoes or even a spoonful of Pico De Gallo Salsa to add a bright, fresh twist.
• Fall: Incorporate roasted butternut squash or sweet potatoes instead of russets for a sweeter flavor profile.
• Winter: Add warming spices like smoked paprika or a dash of cinnamon alongside the chili powder for a cozy flavor.
• Spring: Include fresh herbs like cilantro or parsley in the filling to brighten the dish.

Storage & Make-Ahead

These Nacho Potato Skins are perfect for preparing ahead of time. You can bake and scoop the potatoes a day in advance, then store the shells separately in the refrigerator. Prepare the filling and stuff the skins just before reheating and baking. Once cooked, leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness. Avoid microwaving as it can make the skins soggy.

FAQ

Can I use a different type of potato for this recipe?

While russet potatoes are ideal due to their starchy texture and ability to crisp up nicely, you can experiment with other large baking potatoes like Yukon Gold. Just keep in mind that waxy potatoes may not achieve the same crispiness on the skin.

How do I make sure the potato skins stay crispy after baking?

To keep skins crispy, bake the potatoes directly on the oven rack instead of a baking sheet to allow air circulation. Also, avoid adding too much wet filling and bake the stuffed skins on a wire rack or a baking sheet lined with parchment paper.

Can I make these Nacho Potato Skins vegetarian?

Absolutely! Simply omit the chicken and turkey bacon. You can add extra vegetables, beans, or even plant-based meat alternatives to keep the dish hearty and flavorful.

What is the best way to cook the chicken for this recipe?

Chicken breasts or thighs can be poached, grilled, or baked and then diced or shredded. Using leftover cooked chicken works wonderfully to save time. Season the chicken simply with salt and pepper or lightly with the same spices used in the filling for enhanced flavor.

Conclusion

If you’re looking for a crowd-pleasing appetizer or a fun, flavorful snack, these Nacho Potato Skins are a fantastic choice. Crispy potato shells loaded with cheesy, spicy chicken filling and topped with fresh garnishes make for an irresistible bite every time. Plus, the recipe is flexible enough to suit many tastes and dietary preferences. Whether you’re serving them at a party or enjoying a cozy night in, these nacho potato skins are guaranteed to satisfy your cravings and bring everyone to the table. For another comforting potato dish, be sure to explore the Smothered Potatoes recipe—equally delicious and easy to make!

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