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- 4 large russet potatoes - 1 tablespoon olive oil - Salt, to taste - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/2 cup cooked black beans, drained and rinsed - 1/2 cup corn kernels (fresh, frozen, or canned) - 1/2 cup diced tomatoes (fresh or canned) - 1/4 cup sliced jalapeños (fresh or pickled) - 1/4 cup sour cream - 1/4 cup guacamole - 2 tablespoons chopped fresh cilantro - 1 teaspoon taco seasoning These ingredients come together to create a amazing party snack. The russet potatoes serve as a sturdy base, perfect for holding all the tasty toppings. You can use any potatoes, but russets have that nice fluffy texture inside. The olive oil adds flavor and helps the skins get crispy. I love adding both cheddar and Monterey Jack cheese for a rich, melty taste. The black beans and corn bring a nice crunch and extra protein. Fresh or canned tomatoes add juiciness, while jalapeños give a kick. Don’t forget the sour cream and guacamole! They balance the flavors and add creaminess. Finally, fresh cilantro brightens everything up. This mix of ingredients makes each bite full of flavor. Enjoy putting these delicious toppings on your potato skins! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This temperature helps the skins get crispy. Make sure you preheat it well, so your potatoes cook evenly. Wash your russet potatoes under cool water. Scrub them to remove dirt. Pat them dry with a towel. Use a fork to poke holes in each potato. This step helps steam escape. Rub each potato with olive oil and sprinkle salt on top. Place the potatoes directly on the oven rack. Bake for 45 to 60 minutes. They are done when a fork easily goes in. After baking, take the potatoes out and let them cool for a few minutes. This makes them easier to handle. Slice each potato in half lengthwise. Use a spoon to scoop out the potato flesh. Leave about 1/4 inch of potato inside. This keeps the skins sturdy. In a large bowl, mix the scooped potato flesh with the cheeses, black beans, corn, diced tomatoes, jalapeños, and taco seasoning. Stir well until the mix is even. This filling is the heart of your nacho potato skins. Spoon the filling back into each potato skin. Make sure to fill them generously. Place the filled skins on a baking sheet. Bake them for another 15 to 20 minutes. Look for melted cheese and crispy skins. They should be golden and bubbly. Once baked, let the skins cool slightly. Top each one with sour cream, guacamole, and chopped cilantro. For extra fun, add more jalapeños. Arrange them on a platter and serve warm. Enjoy every bite! To save time on party day, you can prep these potato skins in advance. Bake the potatoes a day before. Once they cool, slice and scoop out the insides. Store the skins in the fridge. You can also mix the filling ahead of time. Just keep it in a sealed container. On the day of your party, refill the skins and bake them. This helps you enjoy the fun without too much stress. For the best melted cheese, use a mix of cheeses. Cheddar and Monterey Jack work well together. After filling the potato skins, bake them at a high heat. This helps the cheese melt evenly. Keep an eye on them to avoid burning. If you want extra gooey cheese, cover the skins with foil for the first part of baking. Remove the foil for the last few minutes to get that perfect golden brown finish. Want a lighter version of these tasty snacks? Swap regular cheese for low-fat cheese. You can also use Greek yogurt instead of sour cream. Try using more veggies in the filling. Chopped bell peppers or spinach add great flavor and nutrition. If you want a vegan option, skip the cheese and sour cream. Use plant-based cheese and avocado instead. These simple swaps keep the taste while making the dish lighter. Pro Tips Choose the Right Potatoes: Opt for russet potatoes as they have a fluffy texture that holds up well when baked and stuffed. Make It Spicy: If you love heat, consider adding diced fresh chili peppers or a dash of hot sauce to the filling mix for an extra kick. Don't Waste the Flesh: Use the scooped-out potato flesh to make mashed potatoes or potato pancakes to avoid waste and enjoy another dish. Keep Them Crispy: For extra crispy skins, broil the filled potato skins for the last few minutes of baking; just keep an eye on them to prevent burning. {{image_2}} You can make these loaded nacho potato skins vegetarian by swapping in extra veggies. Instead of black beans, try using bell peppers, zucchini, or even mushrooms. These add color and nutrients. You can also mix in some spinach for a tasty twist. The key is to keep the filling hearty and fun. If you love heat, add more jalapeños to your mix. You can use fresh or pickled ones. For an extra kick, try adding diced serrano peppers or a splash of hot sauce. This will give your potato skins a fiery flavor. Just be careful not to overdo it unless you really enjoy spicy food. Get creative with your toppings! Instead of just sour cream and guacamole, consider adding salsa or pico de gallo for freshness. Crumbled bacon bits can add a nice crunch. Green onions or chives bring a mild onion flavor that pairs well with the cheese. Each topping can change the taste and look of your dish, making it fun to try different combinations. To keep your loaded nacho potato skins fresh, store them in the fridge. Place them in an airtight container. Make sure they cool down first. This keeps the skins from getting soggy. They will stay good for about 3 days. When you want to eat them again, take them out and reheat. You can also freeze these tasty snacks. First, let them cool completely. Wrap each potato skin in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as you can. They can last up to 3 months in the freezer. When you want to enjoy them, just thaw in the fridge overnight. To reheat your potato skins, the oven is best. Preheat it to 375°F (190°C). Place the skins on a baking sheet. Bake them for about 15 minutes. This helps keep the skins crispy. If you want, you can also use an air fryer for a quicker option. I love using large russet potatoes for this dish. They are perfect because they have thick skins. Their starchy flesh makes them fluffy inside. You can also try Yukon Golds if you prefer a creamier texture. Both types hold the toppings well and add great flavor. Yes, you can use an air fryer for loaded nacho potato skins! Start by baking the potatoes in the oven as usual. Once you scoop out the insides, refill them with the tasty mix. Then, place the filled skins in the air fryer. Cook them at 375°F for about 10-12 minutes. This will make the skins crispy and the cheese nice and melty. To keep your potato skins crispy, avoid adding too much moisture. Drain canned ingredients like beans and corn well. Store the skins in a single layer on a plate or tray. When reheating, use the oven or air fryer instead of the microwave. This method helps maintain that perfect crunch. This blog post covers how to make delicious loaded nacho potato skins. We reviewed key ingredients, preparation steps, and tips for success. You learned how to bake, fill, and serve these tasty snacks. Remember to experiment with toppings and variations to suit your taste. Enjoy sharing these potato skins at your next gathering. They are sure to impress all your friends and family. Now, you’re ready to create a dish that’s both fun and delicious. Happy cooking!

Loaded Nacho Potato Skins

Delicious potato skins loaded with cheese, beans, corn, and topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • to taste Salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 4 cup sliced jalapeños
  • 1 4 cup sour cream
  • 1 4 cup guacamole
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon taco seasoning

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash and scrub the potatoes thoroughly. Pat them dry with a towel. Prick each potato several times with a fork to allow steam to escape.
  • Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
  • Once baked, remove the potatoes from the oven and let them cool for a few minutes. Carefully slice each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato inside.
  • In a mixing bowl, combine the scooped potato flesh, cheddar cheese, Monterey Jack cheese, black beans, corn, diced tomatoes, sliced jalapeños, and taco seasoning. Mix well until everything is evenly combined.
  • Spoon the filling mixture back into each potato skin, generously filling each half.
  • Place the filled potato skins onto a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the skins are crispy.
  • Remove from the oven and let them cool slightly before serving. Top each skin with a dollop of sour cream, guacamole, and sprinkle with fresh cilantro.

Notes

Arrange the loaded potato skins on a serving platter, garnished with extra cilantro and jalapeño slices for added color and a fun touch! Enjoy with a side of salsa for dipping!
Keyword appetizer, loaded potatoes, nachos, potato skins