lunch · gluten-free
Potato skin nachos
Crispy roasted potato skins piled like nachos with cheese, bacon, jalapeños and sour cream.
- Time
- 75min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
You'll need: Oven.
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Method
-
1
Bake potatoes at 220°C (425°F) for 50 minutes; cool slightly and scoop out most of the flesh (save it for mash).
-
2
Cut skins into strips, toss with oil and salt and roast 15 minutes until crisp.
-
3
Pile on a tray, cover with cheese, bacon and jalapeños and bake 5 minutes until melted.
-
4
Top with sour cream, scallions and salsa.
