60-Minute Loaded Nacho Potato Skins: Cheesy, Crispy Bliss
Crispy potato skins loaded with melted cheese, spicy jalapeños, and fresh toppings for the ultimate game day snack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 potato skins 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 large russet potatoes: scrubbed and cleaned
- 2 tbsp olive oil: for brushing
- 1 tsp salt: divided
- 1 cup cheddar cheese: shredded
- 1/2 cup Monterey Jack cheese: shredded
- 1/4 cup cooked Turkey Bacon: crumbled
- 2 tbsp jalapeños: sliced
- 1/4 cup sour cream: for topping
- 2 tbsp green onions: chopped
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-50 minutes until tender.
- Let potatoes cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a 1/4-inch shell.
- Brush potato skins with olive oil, sprinkle with salt, and bake for 10 minutes until crisp.
- Fill skins with cheddar and Monterey Jack cheese, Turkey Bacon, and jalapeños. Bake for 5-7 minutes until cheese melts.
- Top with sour cream and green onions before serving.
Notes
- Use leftover potato flesh for mashed potatoes or hash browns.
- Adjust jalapeños to taste for more or less heat.
- Serve immediately for best texture.
Nutrition
- Serving Size: 2 potato skins
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Find it online: https://www.recipesloop.com/loaded-nacho-potato-skins-recipe/