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To make loaded nacho potato skins, you need some key ingredients. Here’s a list of what you will need: - 4 large russet potatoes - 1 cup shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup cherry tomatoes, diced - 1 fresh jalapeño, sliced (adjust amount to taste) - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste These ingredients create a tasty and satisfying snack. The russet potatoes provide a nice base, while the cheese and beans make it rich. You can customize your potato skins with fun toppings. Here are some ideas to try: - Sliced green onions for a fresh crunch - Avocado or guacamole for creaminess - Salsa for added flavor - Extra cheese for cheese lovers - Crushed tortilla chips for extra texture Feel free to mix and match to suit your taste! Here's a quick look at the nutrition of this dish: - Calories: Approximately 280 per serving - Protein: 10g - Carbohydrates: 30g - Fat: 14g - Fiber: 6g This dish offers a good balance of nutrients. It’s a filling snack that you can enjoy without guilt. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). Then, wash the russet potatoes well. Scrub them to remove dirt, then dry them off. Next, use a fork to poke 6-8 holes in each potato. This helps steam escape while they bake. Lightly coat each potato with olive oil, then sprinkle with salt. Place the potatoes on a baking sheet and roast them for 45 to 60 minutes. They should be soft when done. Once the potatoes are baked, take them out of the oven. Let them cool for about 10 minutes. Carefully cut each potato in half, lengthwise. Use a spoon to scoop out some flesh, leaving the skin sturdy. You can save the scooped potato for later or mash it for another dish. In a mixing bowl, combine the shredded cheddar cheese, black beans, diced cherry tomatoes, garlic powder, and ground cumin. Add sliced jalapeños as per your taste. Season this mixture with salt and pepper, then mix everything well until it's combined. This filling is packed with flavor and will make the nacho potato skins extra tasty! Now, fill each potato skin with the cheese and bean mixture. Make sure to fill them generously. Place the filled potato skins back in the oven. Bake for an additional 10-15 minutes. You want the cheese to melt and bubble, getting a bit golden on top. Once done, take the potato skins out of the oven. Let them rest for a few minutes. Top each one with a dollop of sour cream and some chopped cilantro. This adds a fresh touch. Serve the loaded nacho potato skins on a big platter. You can also include small bowls of extra sour cream and cilantro for guests to add more if they wish. Enjoy your tasty snack! To get that perfect crispy skin, start with russet potatoes. They have a starchy inside and a nice skin. Poke holes in the potatoes to let steam escape. Coat them lightly in olive oil and sprinkle salt on top. This step helps the skin crisp up nicely. Bake at 400°F for 45 to 60 minutes. Check them with a fork; they should feel soft inside. Let them cool slightly before cutting. One common mistake is not poking holes in the potatoes. This can cause them to burst in the oven. Another mistake is overcooking or undercooking them. Make sure to monitor the baking time closely. Avoid overloading the skins with toppings, as they may not hold up. Lastly, don’t forget to season the filling. A bit of salt and pepper makes a big difference in taste. You’ll need a few key tools to make these loaded nacho potato skins. A good baking sheet is essential for even cooking. Use a fork to poke holes in the potatoes. A sharp knife will help cut them in half easily. A mixing bowl is necessary for combining your filling. Lastly, a spoon is useful for scooping out the potato flesh. Having these tools will make your cooking experience smoother and more enjoyable. Pro Tips Use Fresh Ingredients: Fresh ingredients enhance the flavor of your potato skins. Opt for ripe cherry tomatoes and fresh cilantro for the best taste. Perfectly Cooked Potatoes: Ensure that your potatoes are fork-tender before removing them from the oven. This will make it easier to scoop out the flesh without damaging the skins. Customize the Toppings: Feel free to customize your toppings! Add diced avocado, olives, or even crumbled bacon for additional flavors and textures. Serve Immediately: For the best experience, serve the loaded potato skins immediately after baking while the cheese is melted and gooey. {{image_4}} You can easily make loaded nacho potato skins vegetarian. Swap out the black beans for more veggies. Consider adding corn, diced bell peppers, or sautéed mushrooms. These options not only add flavor but also extra color. You can also use plant-based cheese if you want to keep it dairy-free. This way, everyone can enjoy this tasty snack. If you love heat, try using different peppers. You can add serrano peppers or even habaneros for a fiery kick. Slice them thin and mix into the filling. For a milder option, use sweet bell peppers. You can also roast the peppers for a smoky flavor. Adjust the spice level to suit your taste buds! Cheese is a key part of loaded nacho potato skins. If you want to change things up, try different cheeses. Monterey Jack gives a nice melt and flavor. For a sharper bite, use feta or blue cheese. Vegan cheese can also work if you're avoiding dairy. Experiment with combinations to find your favorite mix! To store your leftover loaded nacho potato skins, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper. This helps prevent sticking. When you're ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the potato skins on a baking sheet. Heat them for about 10-15 minutes. This will warm them up and keep them crispy. If you want, you can also use a microwave. Just heat them for 1-2 minutes, but know they might get soft. For meal prep, you can freeze the filled potato skins. After cooling, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you want to eat them, thaw them in the fridge overnight before reheating. This way, you can have a tasty snack ready anytime! Yes, you can prepare them in advance. Bake the potatoes and scoop them out. Then, make the filling and store it in the fridge. When you are ready to eat, fill the skins and bake them. This keeps them fresh and tasty. If you don't have black beans, try pinto beans or kidney beans. Chickpeas also work well. These beans add protein and fiber, just like black beans do. You can even use cooked quinoa for a different twist. Yes, this recipe is naturally gluten-free. All the ingredients, like potatoes and cheese, do not contain gluten. Just make sure to check the labels on your cheese and sour cream for any added ingredients. Enjoy this snack worry-free! You learned how to make loaded nacho potato skins with key ingredients and steps. I shared tips for a perfect bake, common errors to avoid, and equipment choices. You can also explore fun variations like vegetarian and spicy options. Plus, I covered how to store and reheat leftovers. Now, it's time to enjoy your tasty snacks, impress your friends, and get creative in the kitchen. Happy cooking!

Loaded Nacho Potato Skins

Delicious potato skins filled with cheese, black beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, diced
  • 1 fresh jalapeño, sliced
  • 1 2 sour cream
  • 1 4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Clean the russet potatoes under cold water, scrubbing away any dirt, and then dry them well. Use a fork to poke 6-8 holes in each potato to allow steam to escape during baking.
  • Lightly coat each potato with olive oil and season generously with salt. Arrange the potatoes on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until they are fork-tender.
  • Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes. Carefully cut each potato in half lengthwise, scoop out some of the flesh using a spoon, leaving a sturdy rim to hold the skins together. Set aside the scooped potato for future recipes or mash it for a delightful side dish.
  • In a mixing bowl, combine the shredded cheddar cheese, black beans, diced cherry tomatoes, garlic powder, cumin, and sliced jalapeños. Season the mixture with salt and pepper, and stir until everything is evenly combined.
  • Generously fill each potato skin with the cheese and bean mixture, ensuring an even distribution.
  • Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Carefully take the potato skins out of the oven and let them rest for a few minutes. Top each hot potato skin with a dollop of sour cream and a vibrant sprinkle of chopped cilantro.

Notes

Serve with extra sour cream and cilantro for garnish.
Keyword appetizer, cheese, nachos, potato skins, vegetarian