Tia has done it again! These potato skin nachos have all of our favorite things... potatoes, cheese, and bacon!!
Potato Skin Nachos Recipe
Potato Skins Nachos
Heat the oven to 425°F. Place the whole potatoes on a sheet tray and cook for 60 to 70 minutes, until the skins are crisp and a knife easily pierces the potatoes. Remove from oven and let cool. When cool enough to handle, slice potatoes in half lengthwise. Using a spoon, scoop out inside of potatoes, leaving about ½ of flesh. Slice potato skins in thirds, length wise to form wedges. Can be made weeks in advance and frozen or baked as plain French fries if desired.
Fill a cast iron skillet halfway with oil. When oil is hot, add skins and fry, until golden deep brown, about 2 to 3 minutes. Remove to towel lined plate.
Line a sheet tray with parchment paper. Pile potato skins on the tray. Sprinkle with cheeses and place under broiler on high, until cheese melts. Remove from oven, top with bacon, and sour cream. Sprinkle with green onions and jalapenos. Serve warm.