Best 3 Southwestern Nachos Potato Skins Recipes

Nachos and loaded potato skins are two of the most popular party appetizers. They are both delicious, easy to make, and can be customized to your liking. This article features two recipes that combine the best of both worlds: Southwestern Nachos Potato Skins. These tasty treats are made with crispy potato skins filled with a flavorful Southwestern filling of seasoned ground beef, black beans, corn, and tomatoes. They are then topped with nacho cheese, sour cream, guacamole, and salsa. The result is a mouthwatering appetizer that will be the hit of any party. In addition to the classic Southwestern Nachos Potato Skins recipe, this article also includes three variations:

* **Loaded Potato Skins with Bacon and Cheddar:** This recipe features crispy potato skins filled with a mixture of cheese, bacon, and sour cream. They are then topped with green onions and chives.

* **Nachos Potato Skins with Chicken and Salsa:** This recipe combines the flavors of nachos and potato skins with the addition of shredded chicken and salsa. They are topped with cheese, sour cream, and guacamole.

* **Vegetarian Nachos Potato Skins:** This recipe is perfect for vegetarians and vegans. It features crispy potato skins filled with a mixture of black beans, corn, and tomatoes. They are then topped with cheese, sour cream, and guacamole.

Here are our top 3 tried and tested recipes!

NACHO SWEET POTATO SKINS

Nacho Sweet Potato Skins image

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

Ingredients

4 medium-large sweet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil
1 link fresh chorizo (3 to 4 ounces), casing removed
1/2 cup canned refried beans, gently warmed
1 cup shredded pepper Jack cheese (about 4 ounces)
3 tablespoons sliced black olives
2 scallions, thinly sliced
1/4 cup sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping

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.

SOUTHWESTERN NACHOS

Southwestern Nachos image

Guests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don't need to worry about filling the chip bowl-the tortilla chips are conveniently baked right in the dish! -Kelly Byler, Goshen, Indiana

Provided by Taste of Home

Categories Appetizers

Time 7h55m

Yield 30 servings.

Number Of Ingredients 18

Ingredients

2 boneless whole pork loin roasts (3-1/2 pounds each)
1 cup unsweetened apple juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon liquid smoke, optional
2-1/2 cups barbecue sauce
1/3 cup packed brown sugar
2 tablespoons honey
1 package (16 ounces) tortilla chips
1-1/2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons lime juice
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 cup 2% milk

Steps:

Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 548mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

NACHO POTATO SKINS

Nacho Potato Skins image

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

Ingredients

6 medium potatoes, such as russet (2 lbs)
cooking oil
shortening
butter or margarine
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon seasoning salt
ground red pepper
4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
sour cream
salsa
guacamole
chopped tomato
chopped sliced, sliced sweet pepper
chopped sliced, sliced green onion
chopped sliced, sliced pitted ripe olives
chopped sliced, sliced fresh cilantro

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.

Tips:

Crispy potato skins: To achieve crispy potato skins, bake the potatoes until they are tender, but not too soft. You can also use an air fryer to crisp up the skins.
Flavorful potato skins: Season the potato skins with a variety of spices and herbs to enhance their flavor. Some good options include chili powder, cumin, paprika, garlic powder, and onion powder.
Loaded toppings: Don't be afraid to load up your potato skins with your favorite toppings. Some popular options include cheese, sour cream, salsa, guacamole, and bacon.
Creative variations: Feel free to get creative with your potato skin recipes. You can try different types of potatoes, such as sweet potatoes or purple potatoes. You can also add different fillings, such as cooked ground beef or shredded chicken.

Conclusion:

Southwestern nachos potato skins are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their crispy potato skins, flavorful seasonings, and loaded toppings, these potato skins are sure to be a hit with everyone. So next time you are looking for a fun and tasty treat, give southwestern nachos potato skins a try!