Nacho Potato skins

Appetizers/Snacks

Ingredients

Ingredient Amount
6 Russet Potatoes
6 Applewood Smoked Bacon
1 tsp / 5 ml Garlic Powder
1 tsp / 5 ml Red Pepper Flakes
1 cup / 250 ml Refried beans
1 1/2 cup / 375 ml Shredded Cheddar Cheese
1 cup / 250 ml Chipotle Guacamole
1 cup / 250 ml Salsa
to taste Optional ingredients, Chopped scallions and sour cream
1/3 cup / 80 ml Olive Oil

Directions

1. Preheat oven to 400 degrees. 2. Wash and pierce potatoes with a fork. 3. Drizzle the whole potato with olive oil and place on a baking sheet. Bake for about 60 minutes or until the potatoes are tender. 4. While the potatoes are baking, cook 6 pieces of bacon until crispy and then set aside to cool. Once cooled, roughly chop the bacon. 5. When potatoes are cooked let them cool enough to handle. Than cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch thick. 6. Turn your oven to 450 degrees. 7. Place the cut potatoes back onto the baking sheet, flesh side up. Lightly drizzle the tops with olive oil and a sprinkle of garlic powder, red pepper flakes and place them back into the oven for about 10 minutes. Flip them onto their other side and bake for another 10 minutes. 8. Now place the potatoes cut side up and spoon in equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back into the oven for 3-4 minutes until the cheese melts. 9. Take the potatoes out of the oven and top them with salsa, guacamole, sour cream, scallions, chives or whatever else you'd like as a topping.
This potato recipe is brought to you courtesy of Deb MacDonald.

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