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.)
QUICK POTATO NACHOS
Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Provided by Micaella
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g
LOADED SWEET POTATO NACHOS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion
Provided by Crystal Hatch
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Evenly slice sweet potatoes into rounds.
- In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Lay rounds flat on a parchment-lined baking sheet and set aside.
- On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- Allow both to cool. Then, shred the chicken using two forks.
- Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams
SWEET POTATO NACHOS
Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
- Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
- Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.
Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 36 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
NACHO SWEET POTATO SKINS
The caramel sweet flavor of sweet potatoes is the perfect backdrop for our favorite classic loaded nacho toppings, punched up from the garlicky spice of chorizo.
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 16 potato skins
Number Of Ingredients 11
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.
NACHO POTATO SKINS
Make and share this Nacho Potato Skins recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 16
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.
POTATO NACHOS
A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!
Provided by Starrynews
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Clean and scrub potatoes, then chop them into thick wedges.
- Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
- Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
- While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
- Remove beans from heat and mix with the tomato, green onion, and green chilies.
- When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
- Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!
Nutrition Facts : Calories 397.5, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.5, Sodium 158.8, Carbohydrate 73.4, Fiber 10.9, Sugar 4.7, Protein 11.8
NACHO POTATO SKINS
Combine two crowd favorites into one amazing appetizer with our Nacho Potato Skins recipe. Topped with shredded cheese, sour cream, avocados and tomatoes, this Nacho Potato Skins recipe is sure to be the hit of the party!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 51m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 6 g
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From rachaelraymag.com
Servings 16Total Time 2 hrsCategory Real Food
- Preheat the oven to 400°. Scrub the potatoes and pat dry. Using a fork, pierce the potatoes in several places. Coat the potatoes in the oil; season with salt. Place on a foil-lined baking sheet. Bake until tender, about 45 minutes. Let stand until cool enough to handle, about 20 minutes.
- Halve the potatoes lengthwise. Scoop out the insides, leaving about 1/3 inch of potato along the sides and bottom of each skin. Return the skins, cut-side up, to the baking sheet. Coat lightly with cooking spray; season with salt and pepper. Bake for 10 minutes. Turn the skins over and bake until the edges are browned, about 10 minutes more.
- Turn on the broiler. Flip the potato skins so they are cut-side up. Spoon about 2 tsp. queso into each skin. Sprinkle with the cheddar so the inside of each skin is evenly covered. Broil until the tops are browned in spots, 3 to 5 minutes. Top each potato skin with the pico de gallo, jalapeño slices, and chives. Serve with the ranch dressing.
NACHO POTATO SKINS - BETTER HOMES & GARDENS
From bhg.com
5/5 (19)Total Time 1 hr 3 mins
- Heat oven to 425 degree F. Thoroughly 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 or 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 sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.
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- Heat oven to 425 degree F. Thoroughly 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 or 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.
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5/5 (1)Total Time 45 minsEstimated Reading Time 3 mins
- Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.
- Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.
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Ratings 4Calories 227 per servingCategory Lunch
- Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.
- In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.
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From midwestliving.com
3/5 (1)Total Time 1 hr
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Reviews 7Estimated Reading Time 3 mins
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