Loaded Nachos Potato Skins Recipe

Name: Loaded Nachos Potato Skins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried; 2 tablespoons unsalted butter (1/4 stick), melted; Kosher salt; Freshly ground black pepper; 2/3 cup small-dice avocado (from about 1 medium); 1 tablespoon freshly squeezed lime juice (from about 1 medium lime); 1 cup refried beans (8 ounces; see Game Plan note); Hot sauce (see Game Plan note); 2 cups shredded jack or cheddar cheese (about 4 ounces); 1/2 cup salsa; 1/3 cup crema or sour cream

Servings: persons

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2/3 cup small-dice avocado (from about 1 medium)
1 tablespoon freshly squeezed lime juice (from about 1 medium lime)
1 cup refried beans (8 ounces; see Game Plan note)
Hot sauce (see Game Plan note)
2 cups shredded jack or cheddar cheese (about 4 ounces)
1/2 cup salsa
1/3 cup crema or sour cream

1
Heat the oven to 400 degrees F and arrange a rack in the middle.
2
Pierce each potato several times with a fork or sharp knife.
3
Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
4
Transfer to a wire rack until cool enough to handle, about 10 minutes.
5
Set the oven to the broil setting.
6
Slice each potato in half lengthwise.
7
Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
8
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
9
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
10
Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
11
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
12
Place the avocado and lime juice in a small, nonreactive bowl, season with salt, and stir to coat the avocado; set aside.
13
Divide the beans evenly among the potato skins and top with a dash or two of hot sauce and the cheese.
14
Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.
15
Remove from the broiler and top with the salsa, sour cream, and reserved avocado.
16
Serve immediately.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried, 2 tablespoons unsalted butter (1/4 stick), melted, Kosher salt, Freshly ground black pepper, and more.

Yes, Loaded Nachos Potato Skins Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!