Nacho Spuds Recipes

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

NACHO SPUDS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees.
• On a rimmed baking sheet, toss the potatoes with 2 T olive oil; season with salt and pepper.
• Arrange in a single layer and bake until golden, about 20 minutes.
• Meanwhile, heat a heavy skillet over medium-high heat.
• Add the remaining 1/2 T olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2-3 minutes.
• Mix in the beans, taco seasoning and 2 T water.
• Lower the heat and simmer, stirring, until heated through, about 10 minutes.
• Transfer the potatoes to an ovenproof platter.
• Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with tomatoes and remaining cheddar.
• Place in the oven and turn off the heat.
• Let stand until the cheese is melted, 2-3 minutes.
• Serve with the sour cream and lettuce.

ABSOLUTELY THE BEST NACHO DIP EVER

Steps:

• In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
• In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
• Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

SPEEDY SPUDS

Steps:

• Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
• Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
• Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
• Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.

NACHO SPUDS

Steps:

• -Bakepotatoes.
• Cut in half and carefully scoop out potato without breaking skin.
• Place potato pulp in pot, mash with milk.
• Stir in remaining ingredient.
• Pile mixture into shells.
• Bake on cookie sheet in 350 degree oven for 25-30 minutes or till hot and bubbly.