Spicy Nacho Potato Skins Recipes

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 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.

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.

NO-FRY SPICY POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
• Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
• Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

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.

SPICY POTATO SKINS

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
• Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
• Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
• Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.

SPICY NACHO POTATO SKINS

Steps:

• Heat oven to 425°F.
• Rub potatoes with oil; pierce with fork or small sharp knife. Bake 40 min. to 1 hour or until tender. Cool 15 min.
• Cut potatoes lengthwise into quarters; scoop out centers, leaving 1/4-inch-thick shells. Discard removed centers or reserve for another use.
• Heat broiler. Brush both sides of potato pieces with dressing. Sprinkle insides of shells with cumin and pepper. Place potatoes, skin sides up, on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 3 min. Turn potatoes. Sprinkle with cheese; broil 2 min. or until melted.
• Mix sour cream and cilantro until blended. Serve with the potatoes.