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.)
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Daniel Haidar
[email protected]This looks like a great recipe! I can't wait to try it.
Oday gt
[email protected]This recipe is missing some important steps. It doesn't say how long to bake the potato skins for.
Tahmina yeasmin Tahmina yeasmin
[email protected]I followed the recipe exactly but my potato skins didn't come out crispy. I'm not sure what went wrong.
layni menard
[email protected]These were okay. I thought they were a bit bland. I would have liked more seasoning.
Mustapha Baalbaki
[email protected]I'm not a vegetarian but I thought I'd give these a try. I'm so glad I did! They were so flavorful and satisfying.
Aika Anton
[email protected]I used sweet potatoes instead of regular potatoes and they were delicious! This recipe is a keeper.
AbuBakar Goraya
[email protected]These were so easy to make and they tasted delicious. I will definitely be making them again.
S McCaskill
[email protected]I'm not a huge fan of potato skins, but these were amazing! The combination of flavors was perfect.
david garcia
[email protected]I made these for a party and they were gone in minutes! Everyone loved them.
Muzaffar Hussain
[email protected]These potato skins were a huge hit! I followed the recipe exactly and they turned out crispy on the outside and fluffy on the inside. The toppings were flavorful and well-balanced. I would definitely make these again.