Potato Skin Nachos – a delicious recipe with baking potatoes, chili powder, salt, taco sauce, Cheddar cheese, peppers. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 400F.
2
Bake the potatoes in the oven for 1 hour.
3
Remove, leaving the oven on and let cool until easy to handle.
4
Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 of an inch thick.
5
Half each potato shell lengthwise then half each piece crosswise.
6
Arrange the potato skins flesh side up on an ungreased baking sheet.
7
Sprinkle with the chili powder and salt.
8
Bake uncovered for 10 minutes or until heated through.
9
Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl.
10
Spoon the mixture onto the hot potato skins.
11
With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts.
96
kcal
Calories
21
g
Carbs
3
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 lg. baking potatoes, scrubbed, 1/4 tsp. chili powder, 1/4 tsp. salt, 1 jar (8 oz.) taco sauce, and more.
Yes, Potato Skin Nachos 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.
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