Combine two crowd favorites into one amazing appetizer with our Nacho Potato Skins recipe. Topped with shredded cheese, sour cream, avocados and tomatoes, this Nacho Potato Skins recipe is sure to be the hit of the party!
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Let's Make It
Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
Bake 12 to 14 min. or until cheese is melted.
Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.
How to Use the Removed Potato Centers
Refrigerate potato centers up to 3 days. To make mashed potatoes, place potato centers in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until heated through. Add 1/4 cup each milk and additional sour cream; mash until creamy.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.