Loaded Nachos Potato Skins

Loaded Nachos Potato Skins
Photo by www.chow.com


  • 1/3 cup crema or sour cream
  • ½ cup salsa
  • 2 cups shredded jack or cheddar cheese (about 4 ounces)
  • "Hot sauce":/recipes/29073-take-no-prisoners-hot-sauce
  • 1 cup "refried beans":/recipes/28076-refried-black-beans (8 ounces)
  • 1 tablespoon freshly squeezed lime juice (from about 1 medium)
  • 2/3 cup small-dice avocado (from about 1 medium)
  • + 4 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 2 tablespoons unsalted butter (¼ stick), melted
    • 8 (3-inch-long) russet potatoes (about 2 ¼ pounds), scrubbed and thoroughly dried

Heat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. 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. Transfer to a wire rack until cool eno...

View full recipe at Chow


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