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Loaded Potato Skin Nachos Recipe – These nachos will quickly become a favorite with the blend of loaded potato skins and spicy nachos all in one!
Oh friends, do I have a fun new recipe to share with you today!
These Loaded Potato Skin Nachos! Oh yes!
I love that they are a delicious blend of flavors that work perfectly together. And thankfully, everyone raves over these, too.
Making them does take a little bit more time than just using a bag of packaged tortilla chips for traditional nachos, but man are they worth it!
You make them by thinly slicing your cleaned potatoes into thin slices, drizzling on a little olive oil and sprinkling with salt and pepper.
You’ll then bake them for about 30 minutes until they are tender. While they are cooking, I like to go ahead and brown my ground beef so that as soon as the potatoes are cooked, I layer on cheddar cheese, my browned ground beef and pop them under the broiler for about 5 minutes until the cheeses have melted.
Then, I like to top them with pico de gallo and fresh cilantro and serve with sour cream, lime wedges and avocado.
Talk about yum!
These loaded potato skin nachos not only make a great appetizer for watching the game or tailgating, it also makes a mighty delicious meal!
Here’s my Loaded Potato Skin Nachos Recipe. I hope you love ’em!
Loaded Potato Skin Nachos Recipe
- 2 medium russet potatoes scrubbed and thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless roast beef (chuck or round roast)
- 1 teaspoon taco seasoning
- 1 (8-ounce) package cheddar cheese, shredded
- 1 (8-ounce) package Mozzarella cheese, shredded
- Pico de Gallo
- Sour Cream
- Fresh Cilantro
- Preheat oven to 425º F. Line baking sheet with parchment paper.
- Arrange potato slices in a single layer on the parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake until tender throughout, about 30 minutes.
- Meanwhile, brown the ground beef in a medium skillet set over medium heat. Drain away any excess drippings and stir in the taco seasoning. Spoon the browned and seasoned meat over the baked potato skins. Top with cheeses and broil until the cheeses have melted, about 3 to 5 minutes.
- Remove from the oven and top with Pico de Gallo and fresh cilantro. Serve with sour cream, lime wedges, and avocado.