Nacho-Style Baked Potatoes Recipe Recipe

Name: Nacho-Style Baked Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce; 340g) potatoes, preferably russets; Canola, vegetable, or olive oil, for rubbing; 1/3 cup sour cream (80ml), plus more for topping, if desired; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 cup; Kosher salt and freshly ground black pepper, to taste; 1 1/2 cups; 1 cup; 1/2 ripe Hass avocado, halved, pitted, flesh scooped from skin, and cubed

Servings: persons

4 (12-ounce; 340g) potatoes, preferably russets
Canola, vegetable, or olive oil, for rubbing
1/3 cup sour cream (80ml), plus more for topping, if desired
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 cup
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups
1 cup
1/2 ripe Hass avocado, halved, pitted, flesh scooped from skin, and cubed

1
Preheat oven to 375u00b0F (190u00b0C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coating of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
2
Preheat oven to 450u00b0F (230u00b0C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
3
Let potatoes rest 5 minutes. Slice each open lengthwise and carefully scoop flesh into a mixing bowl. Mash the potato flesh with the sour cream, cumin, and chili powder. Gently stir in the refried beans until well-combined.
4
Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape. Pour over the cheese sauce, then top with pico de gallo, avocado, and sour cream, as desired. Serve immediately.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 (12-ounce; 340g) potatoes, preferably russets, Canola, vegetable, or olive oil, for rubbing, 1/3 cup sour cream (80ml), plus more for topping, if desired, 1/4 teaspoon ground cumin, and more.

Yes, Nacho-Style Baked Potatoes 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.

Nacho-Style Baked Potatoes Recipe

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