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Nacho Potato Skins
These Nacho Potato Skins are the perfect combination of two favorite game watching foods! They are sure to be a winner no matter which team wins the ball game!
Course
Appetizer
Cuisine
Mexican
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
Servings
8
servings
Calories
115
kcal
Author
Leigh Anne Wilkes
Ingredients
4
Russett Potatoes
1 potato makes 2 skins
4
tsp
melted butter
garlic salt
1/2
c
black beans or refried beans
1/2
shredded meat
beef or chicken, pork
1/2
cheddar cheese
grated
salsa
1/2
guacamole
1/4
green onion
chopped
1/4
black olives
sliced
1/4
tortilla strips
Instructions
Prick potatoes with a fork and cover in foil. Bake in a 400 degree F oven until potatoes are soft and cooked through.
Allow potatoes to cool until they are cool enough to hand.e
Cut in half lengthwise.
With a spoon scoop out the inside leaving a 1/4 inch of potato.
Brush insides of potato with melted butter and sprinkle with garlic salt
Bake for 10 minutes in 400 degree oven.
Fill potatoes with beans, meat and cheese.
Put back in oven until cheese is melted.
Sprinkle with remaining toppings.
Nutrition
Calories:
115
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
27
mg
|
Potassium:
489
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
21
mg
|
Calcium:
17
mg
|
Iron:
1
mg