Nacho Potato Skins Food

SOUTHWESTERN NACHOS POTATO SKINS

Steps:

• Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

NACHO POTATO SKINS

Steps:

• Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
• Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
• Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
• Bake 12 to 14 min. or until cheese is melted.
• Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

NACHO POTATO SKINS

Steps:

• Heat oven to 425 degrees.
• Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
• Bake for 40 to 60 minutes or till tender.
• (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Reserve the pulp for mashed potatoes or another use.
• Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
• Sprinkle the insides with seasoned salt and ground red pepper.
• Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from heat for 3 minutes.
• Turn potato pieces skin side down.
• Sprinkle with shredded cheese.
• Broil 2 minutes more.
• Arrange the potato pieces on a heated serving platter.
• Serve with desired toppers.
• To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.

NACHO SWEET POTATO SKINS

Steps:

• Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
• Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate to drain.
• Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.

BUFFALO CHICKEN POTATO SKIN NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Place the potatoes on the prepared baking sheet. Pierce all over with a fork. Rub with 1 tablespoon canola oil and season with 1 teaspoon salt.
• Bake the potatoes for 60-70 minutes, until they are soft enough to gently squeeze with an oven mitt. Remove the potatoes from the oven and let sit for 15-20 minutes, until cool enough to handle.
• Cut the potatoes in half lengthwise and scoop out the insides, leaving a ⅛-inch-thick border of potato flesh around the edges. Cut each piece in half again lengthwise and once more crosswise to create 2-inch-long triangles.
• Arrange the potato triangles skin-side-up in a single layer on the baking sheet and brush with the melted butter. Flip skin-side-down and brush the insides with melted butter, then season with salt and ¼ teaspoon black pepper.
• Bake for 12-15 minutes, until the insides are golden brown. Flip the potatoes skin-side-up again and bake for 8-10 minutes more, until the skins are crispy.
• In a medium microwave-safe bowl, combine the buffalo sauce and butter. Microwave for 30-60 seconds, until the butter is melted. Whisk well to combine. Add the cayenne and white vinegar and whisk to combine.
• Season the chicken breasts on both sides with 1 teaspoon salt, pepper to taste, and the garlic powder.
• Heat the remaining tablespoon of canola oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook without moving until browned, 4-5 minutes. Flip the chicken and cook for another 3-4 minutes, until browned on the other side. Pour in the chicken broth, reduce the heat to medium-low, cover, and cook for 10-12 minutes more, or until the chicken is tender and cooked through.
• Transfer the chicken to a medium bowl and shred with an electric hand mixer on medium-low speed, 1-2 minutes. (Alternatively, use 2 forks to shred the chicken.) Add the buffalo sauce and ½ cup shredded Mexican cheese and mix to combine.
• Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice and stir to combine.
• Set the broiler to high.
• Arrange the potato wedges around the edges and over the bottom of an 8-inch cast-iron skillet. Top with the buffalo chicken and sprinkle the remaining 1 cup shredded Mexican cheese on top.
• Broil the nachos for 2-3 minutes, until the cheese is melted and bubbling.
• Top the nachos with guacamole, the pico de gallo, blue cheese dressing, and cilantro. Serve immediately.
• Enjoy!