Nacho Potato Skins

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Great appy!! from Better homes and gardens. Haven't tried yet, let me know how they turn out.

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Ingredients [?]

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  • add   sour cream or salsa or guacamole or chopped tomatoes or chopped, sliced, sliced sweet peppers or green onions or pitted ripe olives or fresh cilantro
  • add   butter or margarine
  • add   6 medium potatoes, such as russet (2 lbs)
  • add   cooking oil
  • add   1/4 cup butter or margarine
  • add   shortening
  • add   1/4 teaspoon seasoning salt
  • add   4 ounces colby-monterey jack cheese or cheddar cheese or monterey jack pepper cheese
  • add   ground red pepper


  1. Heat oven to 425 degrees.
  2. Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
  3. Bake for 40 to 60 minutes or till tender.
  4. (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
  5. Scoop out the pulp, leaving 1/4 inch thick shells.
  6. Reserve the pulp for mashed potatoes or another use.
  7. Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
  8. Sprinkle the insides with seasoned salt and ground red pepper.
  9. Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
  10. Broil 3 to 4 inches from heat for 3 minutes.
  11. Turn potato pieces skin side down.
  12. Sprinkle with shredded cheese.
  13. Broil 2 minutes more.
  14. Arrange the potato pieces on a heated serving platter.
  15. Serve with desired toppers.
  16. To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.