Nacho Loaded Potato Skins
These loaded potato skins are a scrumptious treat that combines the earthy goodness of Russet potatoes with the smoky crunch of applewood smoked bacon. Topped with a medley of savory refried beans, melted cheddar cheese, zesty salsa, creamy guacamole, and cool sour cream, these potato skins are a flavor explosion waiting to happen. Enjoy them as a satisfying appetizer or a delightful snack!
— Constant Cookbook
Ingredients
- 6 Russet Potatoes, scrubbed and pricked with a fork
- olive oil
- 6 strips applewood smoked bacon
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 cup refried beans
- 1 1/2 cups shredded cheddar cheese
- 1 cup Chipotle Guacamole
- 1 cup salsa
- chopped scallions
- sour cream
Instructions
- Preheat oven to 400 degrees F.
- Drizzle the whole potatoes with 1 tablespoon olive oil and place on a baking sheet. Bake for about 30-35 minutes or until the potatoes are tender.
- While the potatoes are baking, cook off 6 pieces of bacon until crispy and then set aside to cool. Once cooled, roughly chop the bacon.
- Remove the potatoes from the oven and let cool until they are cool enough to handle. Cut the potatoes in half, and scoop out a most of the inside of the potato, leaving about 1/4 inch remaining.
- Crank the oven up to 450 degrees F.
- Place the cut potatoes back onto the baking sheet, cut side up. Lightly drizzle the tops with the remaining olive oil and a sprinkle of garlic powder and red pepper flakes and place them back into the oven for about 5-10 more minutes. Flip them onto their other side and bake for another 10 minutes before removing them from the oven.
- Arrange the potatoes on the baking sheet, cut side up. Spoon equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back into the oven for 3-4 minutes until the cheese melts.
- Take the potatoes out of the oven and top them with salsa, guacamole, sour cream, scallions, chives or whatever else you'd like to top them with and serve immediately.
Nutrition
- Calories: 285 kcal
- Carbohydrate Content: 24 g
- Protein Content: 11 g
- Fat Content: 16 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.02 g
- Cholesterol Content: 15 mg
- Sodium Content: 637 mg
- Fiber Content: 6 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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