Go Back
- 4 large russet potatoes - 1 cup shredded cheddar cheese - 1 cup black beans, drained and rinsed - 1/2 cup diced tomatoes (fresh or canned) - 1/2 cup jalapeños (fresh or pickled), sliced - 1/4 cup sour cream - 1/4 cup green onions, finely sliced - 1 tablespoon olive oil - 1 teaspoon chili powder - Salt and pepper, to taste To make loaded nacho potato skins, you need simple, fresh ingredients. Start with four large russet potatoes. They are perfect for holding toppings. Next, grab a cup of shredded cheddar cheese. This cheese melts beautifully and adds great flavor. You also want one cup of black beans. Drain and rinse them to keep the skins light. Add half a cup of diced tomatoes. You can use fresh ones or canned, depending on what you have. Don't forget the jalapeños! You need half a cup, either fresh or pickled. They give a kick to your dish. For a creamy finish, you'll need a quarter cup of sour cream. It pairs well with the heat from the jalapeños. Finally, add a quarter cup of finely sliced green onions for a fresh touch. You will also need one tablespoon of olive oil and one teaspoon of chili powder. Season with salt and pepper to taste. These ingredients combine to create a tasty bite. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). This helps cook the potatoes well. - Scrub the russet potatoes under cold water to remove dirt. Poke holes in each potato with a fork. This lets steam escape as they bake. Rub each potato with olive oil. Sprinkle salt over them for extra flavor. - Place the seasoned potatoes directly on the oven rack. Bake them for 45-60 minutes. They are done when you can easily pierce them with a fork. - Once baked, take the potatoes out and let them cool for about 10 minutes. This makes them easier to handle. - Slice each potato in half lengthwise. Use a spoon to scoop out some potato flesh. Leave about 1/4 inch around the edges for support. - In a mixing bowl, combine the scooped-out potato flesh with black beans, diced tomatoes, sliced jalapeños, chili powder, and a pinch of salt and pepper. Mix well. - Fill each potato skin with the mixture. Top each skin with shredded cheddar cheese for that gooey goodness. - Put the filled potato skins back in the oven. Bake for an additional 10-15 minutes. Watch closely until the cheese is melted and bubbly. This step-by-step guide makes it easy to create loaded nacho potato skins that everyone will love. To ensure even cooking, always preheat your oven to 400°F (200°C). Scrub the russet potatoes well to remove dirt, then poke holes in each potato with a fork. This helps steam escape. Rub olive oil and sprinkle salt on them for added flavor. Bake them directly on the oven rack for optimal air flow. Bake for 45-60 minutes. They are done when you can pierce them easily with a fork. For crunchy skins, make sure you don’t wrap the potatoes in foil. This traps steam and makes them soggy. Instead, let the skins get direct heat. After baking, let them cool for about 10 minutes before slicing. This keeps the skins intact when you scoop out the flesh. You can change up the toppings and fillings to suit your taste. Try adding cooked meat like ground beef or shredded chicken. You can also add veggies like bell peppers or corn for more flavor. To adjust the spice level, use jalapeños. If you want more heat, keep the seeds in. For less spice, use pickled jalapeños or omit them altogether. Consider adding a sprinkle of cayenne pepper for an extra kick. For a fun presentation, arrange the loaded nacho potato skins on a colorful serving platter. This makes them pop visually. Add small bowls of extra sour cream and homemade guacamole on the side for dipping. Serve these snacks at parties, game day, or family dinners. You can pair them with fresh salsa or a light salad to balance the flavors. Enjoying these as a shared dish makes every bite a hit! Pro Tips Choose the Right Potatoes: Opt for russet potatoes as they have a high starch content, making them ideal for a crispy skin and fluffy interior. Season Generously: Don’t be shy with the salt and olive oil when prepping your potatoes. This step enhances the flavor and contributes to the crispy texture. Customize Your Fillings: Feel free to get creative with the toppings! Add cooked bacon, different types of cheese, or even fresh herbs to personalize your nacho potato skins. Serve Immediately: For the best taste and texture, serve the loaded potato skins right out of the oven while the cheese is still melty and the skins are hot. {{image_4}} You can easily make your potato skins meat-free. Swap black beans for ground meat. Use lentils or chickpeas instead for protein. Add colorful veggies like bell peppers and corn for extra flavor. Spinach or mushrooms add great tastes, too. To elevate your nacho potato skins, try adding spices. Cumin and paprika give a nice kick. Fresh herbs like cilantro or parsley brighten up the dish. You can use different cheeses, too! Monterey Jack or pepper jack adds depth and a spicy twist. If you need a gluten-free option, stick to potatoes and beans. Most toppings are already gluten-free. For a dairy-free version, use dairy-free cheese. Many brands offer tasty options that melt well. This way, everyone can enjoy the loaded nacho potato skins! To keep your loaded nacho potato skins fresh, let them cool first. Place them in an airtight container. This helps keep them from drying out. Store in the fridge for up to three days. When you want to reheat, use the oven. Preheat it to 350°F (175°C). Place the skins on a baking sheet. Heat for about 10-15 minutes. This warms them up and keeps the skins crispy. Yes, you can freeze loaded nacho potato skins! Wrap each one in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. When you're ready to eat, take them out. Let them thaw in the fridge overnight. Once thawed, bake them in the oven at 350°F (175°C) for about 20 minutes. This ensures they taste fresh and delicious. Loaded nacho potato skins offer several healthy benefits. First, russet potatoes are a good source of fiber, vitamin C, and potassium. Fiber helps digestion and keeps you full longer. The black beans add protein and more fiber, making this dish filling. Tomatoes are rich in vitamins and antioxidants. Jalapeños can boost metabolism and add flavor without extra calories. Using olive oil keeps the dish heart-healthy due to healthy fats. When you use fresh ingredients, you get nutrients that canned foods often lack. Overall, these potato skins combine taste and nutrition. Potato skins can stay fresh for about 3 to 5 days in the fridge. To store them, keep them in an airtight container. This helps maintain their flavor and texture. If you want to keep them longer, try freezing. In the freezer, they can last up to 2 months. To reheat, just bake them at 350°F (175°C) until warm. This way, you can enjoy your loaded nacho potato skins later without losing taste. Yes, you can prepare the filling ahead of time. Make the mixture of black beans, tomatoes, jalapeños, and spices in advance. Store it in the fridge for up to 2 days. This makes assembly quick and easy when you are ready to bake. Just fill the potato skins right before baking. This tip saves time, especially for parties or busy weeknights. Enjoying your loaded nacho potato skins becomes a breeze! In this blog post, we explored how to make loaded nacho potato skins. We covered key ingredients, from russet potatoes to cheese and beans. I shared steps for preparation, baking, and some handy tips to enhance your dish. Remember, you can customize these skins with various toppings and adjust spices to fit your taste. Enjoy these delicious treats for any occasion. They'll impress your family and friends with their rich flavors!

Loaded Nacho Potato Skins

Delicious potato skins loaded with cheese, black beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
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, drained and rinsed
  • 0.5 cup diced tomatoes
  • 0.5 cup jalapeños, sliced
  • 0.25 cup sour cream
  • 0.25 cup green onions, finely sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This ensures it's hot enough to cook the potatoes evenly.
  • While the oven heats, scrub the russet potatoes under cold water to remove any dirt. Using a fork, poke several holes on each potato. This allows steam to escape while baking. Next, rub each potato with olive oil and sprinkle a generous amount of salt over them for flavor.
  • Place the seasoned potatoes directly on the oven rack for optimal air circulation and bake them for 45-60 minutes. They are ready when tender enough to be pierced easily with a fork.
  • Once the potatoes are baked, carefully remove them from the oven and let them cool for about 10 minutes until they're manageable to touch.
  • With a sharp knife, slice each potato in half lengthwise. Use a spoon to gently scoop out some of the potato flesh, leaving about 1/4 inch around the edges to maintain the structure of the skin.
  • In a mixing bowl, combine the scooped-out potato flesh with black beans, diced tomatoes, sliced jalapeños, chili powder, and a pinch of salt and pepper. Stir the mixture thoroughly to ensure all ingredients are well incorporated.
  • Next, generously fill each potato skin with the prepared mixture. Top each filled skin evenly with shredded cheddar cheese for that melty finish.
  • Place the loaded potato skins back into the oven and bake for an additional 10-15 minutes. Keep an eye on them until the cheese is fully melted and bubbly, achieving that golden, gooey texture.
  • Carefully take them out of the oven and allow them to cool for a few minutes. Then, drizzle the sour cream generously over each potato skin and finish with a sprinkle of sliced green onions for a fresh crunch.

Notes

For a vibrant presentation, arrange the nacho potato skins on a large, colorful serving platter. Accompany with small bowls of extra sour cream and a homemade guacamole on the side for a perfect dip. Enjoy the feast!
Keyword appetizer, nachos, potato skins