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Nacho Potato Skins

Prep Time: 5 minutes || Cook Time: 70 minutes || Total: 75 Minutes
Servings: varies || Yields:
Game day crowd pleaser

Ingredients

  • 6 medium russet potatoes (about 2 lbs.)
  • Cooking oil
  • 1/4 cup butter or margarine
  • 1/4 teaspoon seasoned salt
  • Red pepper flakes or ground red pepper

Directions

  1. Heat oven to 425ºF. Thoroughly scrub potatoes and pat dry. Rub potatoes with cooking oil and pierce with a fork.
  2. Bake for 40-60 minutes or until tender.
  3. Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving just 1/4'' thick shells.
  4. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with the seasoned salt and red pepper.
  5. Place potato pieces, skin sides up, on the rack of a broiler pan. Broil 3-4'' from the heat for 3 minutes.
  6. Turn potato pieces skin sides down. Sprinkle with shredded cheese and broil 2 more minutes. Transfer to serving plate. Serve with any additional toppers.

Notes

Use any kind of toppers you like. Try sour cream, salsa, guacamole, ranch dressing, chopped tomato, sliced green onion, bacon bits or sliced olives.
Categories: Appetizers
Tags: Potatoes, Cheddar cheese, Colby jack, Monterey jack cheese