Nacho Potato Skins
These Nacho Potato Skins are bursting with bold flavors and gooey cheese, perfect for game day or any snack craving!
Equipment
- Oven
- Baking Sheet
- Medium Bowl
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)
Instructions
Prepare and Bake the Potatoes
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly to remove any dirt. Pat them dry and 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.
Cool and Scoop Out Potatoes
- 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.
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 until well combined.
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.
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.
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.
Notes
- Make sure to bake the potatoes long enough to achieve crispy skins and tender interiors.
- Leave a thin layer of potato flesh when scooping to keep the skins sturdy during baking.
- Customize toppings to suit your dietary preferences or to add variety.
- Store leftover potato skins in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.
- Drain diced tomatoes well to prevent soggy fillings.