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Loaded Nacho Potato Skins

These Loaded Nacho Potato Skins are crispy, cheesy, and bursting with bold flavors. Perfect for game day or a satisfying snack with seasoned black beans and turkey bacon.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 servings

Ingredients

  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese
  • 1 cup cooked, crumbled turkey bacon
  • 1/2 cup sour cream
  • 1/2 cup chopped green onions
  • 1 can black beans rinsed and drained
  • 1 cup diced tomatoes
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste

Instructions

Prepare and Bake the Potatoes

  • Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat dry. Prick each potato a few times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the middle oven rack or on a baking sheet and bake for 45-60 minutes until tender.

Scoop Out the Potato Flesh

  • Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch thick shell to keep skins sturdy. Save the scooped flesh for another use.

Prepare the Filling

  • In a mixing bowl, combine rinsed and drained black beans, diced tomatoes, ground cumin, chili powder, salt, and pepper. Stir gently to mix flavors.

Assemble the Potato Skins

  • Brush potato skins lightly with olive oil on the outside and place skin-side down on a baking sheet. Fill each generously with the bean and tomato mixture. Sprinkle cooked, crumbled turkey bacon evenly over the top. Follow with shredded cheddar cheese to cover each skin.

Bake Until Golden and Melty

  • Bake at 400°F (200°C) for 10-15 minutes until cheese is melted and bubbling and skins are crispy.

Garnish and Serve

  • Remove from oven and let cool for a couple of minutes. Top each with a dollop of sour cream and a sprinkling of chopped green onions. Serve warm.

Equipment

  • Baking Sheet
  • Mixing bowls
  • Spoon or Small Ice Cream Scoop
  • Sharp Knife
  • Measuring spoons and cups
  • Oven mitts

Notes

  • Make sure potato skins are dry before brushing with olive oil to ensure crispiness.
  • Use russet potatoes for their high starch content which results in a fluffier interior and crispier skin.
  • Leftovers can be refrigerated up to 3 days and reheated in the oven to maintain crispiness.
  • To freeze, wrap each skin individually in foil and freeze for up to 2 months. Reheat from frozen in the oven.
  • For a vegetarian option, omit turkey bacon and add extra black beans or diced bell peppers.