Reader's Digest Potato Skin Nachos
Submitted by taylor67
Potato skin nachos swap tortilla chips for crisp russet potato shells topped with taco sauce, cheddar, jalapeños, garlic and parsley. Gluten-free game-day bites with crunch.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThese hit the sweet spot between a loaded baked potato and a plate of nachos. Crisp russet potato shells take the place of tortilla chips, and because they hold up under a pile of toppings, you get bites that stay crunchy from first to last.
The trick is scooping the potato pulp down to an eighth-inch shell. Too thick and the skins turn leathery; too thin and they collapse under the cheese. Baking the skins flesh-side up with chili powder and salt for a final 10 minutes dehydrates the inside so it crisps, while the outer skin stays rustic and chewy.
Mixing taco sauce, cheddar, jalapeño, garlic and parsley into a single spooned topping keeps things tidy. Every shell gets the same balance of heat, cheese, and brightness instead of a messy layered pile. A quick 1 to 2 minutes under the broiler finishes the cheese.
Pro Tips
- Save the scooped-out pulp for mashed potatoes, gnocchi, or potato soup. No waste.
- Brush the shells with a little oil before the second bake if you want them shatteringly crisp.
- Seed the jalapeños for a crowd. Leave the seeds in for a heat-seeking crew.
- Don’t walk away during the broil step. Cheese goes from melted to incinerated in under a minute.
Variations
- Add crumbled cooked bacon or chorizo for a meatier bite.
- Finish with a dollop of sour cream and sliced green onions after broiling.
- Swap cheddar for pepper jack to push the spice further.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Bake the potatoes in the oven for 1 hour.
Remove, leaving the oven on and let cool until easy to handle.
Halve the potatoes lengthwise and scoop out the pulp, leaving shells ⅛ of an inch thick.
Half each potato shell lengthwise then half each piece crosswise.
Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt.
Bake uncovered for 10 minutes or until heated through.
Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl.
Spoon the mixture onto the hot potato skins.
With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts.
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