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Southwestern Nachos Potato Skins
Recipe courtesy Food Network Magazine, part of 32 Team Potato Skins
Prep Time:20 minInactive Prep Time:--
Southwestern Nachos Potato Skins
Recipe courtesy Food Network Magazine, part of 32 Team Potato Skins
Prep Time:20 minInactive Prep Time:--
Cook Time:1 hr 15 min
Level:Easy
Directions
Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
See all 32 Team Potato Skins
Photograph by Karl Juengel/Studio D
Directions
Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
See all 32 Team Potato Skins
Photograph by Karl Juengel/Studio D
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