Nacho Potato Skins
- Yield: 12 potato skins
- Total Time: 1.5 hours
- 2 large handfuls of Wyandot Tortilla Strips (any flavor)
- 6 red potatoes *can also use Russets or Yukon, cooking time and size will vary*
- Tomato, diced small
- 1 cup of black beans, about ½ a can
- 3 strips of bacon
- 1 ½ cups of sharp cheddar cheese, shredded
- Serve with sour cream, guacamole, and cilantro
Preheat oven to 400⁰ scrub the potatoes, if using Russets pierce each spud a few times on each side with a knife. Rub potatoes with olive oil, season with salt and pepper. Bake until potatoes give a little when pressed, about 40 minutes.
While the potatoes are baking, cook bacon until crispy. Set on a plate with a towel and crumble or slice once cool. If using canned beans, drain and rinse beans. Shred cheese.
Pulse tortilla chips in a food processor until they’re about ½ inch in size, set aside.
When the potatoes are tender, set aside to cool. Cut in half and scoop out pulp. Save pulp for mashed potatoes or other uses. Increase oven temp to 450⁰, put potato halves on a baking sheet with a rack, return potatoes skin side down and cook for 10 minutes. Flip the potatoes and cook for another 10 minutes.
Fill the potato shells with ingredients in the following order: black beans, bacon crumbles, shredded cheese, and tortilla crumbles. Broil for 2-3 minutes.
Top potato skins with diced tomatoes and chopped cilantro. Serve with guacamole and sour cream.