Loaded Nachos Potato Skins
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 2/3 cup small-dice avocado (from about 1 medium)
- 1 tablespoon freshly squeezed lime juice (from about 1 medium)
- 1 cup refried beans (8 ounces)
- Hot sauce
- 2 cups shredded jack or cheddar cheese (about 4 ounces)
- 1/2 cup salsa
- 1/3 cup crema or sour cream
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (3-inch-long) russet potatoes (about 2 1/4 pounds) (8)
- Avocado, small (2/3 cup)
- Canned Goods
- Refried beans (1 cup)
- Condiments
- Hot sauce (1)
- Salsa (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Drinks
- Lime juice, freshly squeezed (1 tablespoon)
- Dairy
- 2 tablespoons unsalted butter, unsalted (1/4 stick)
- Crema or sour cream (1/3 cup)
- Jack or cheddar cheese (2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 7, 2011 (1 year ago).
14 people saved this recipe.
