| Recipes |

Crispy-Skin Cheesy Potato Nachos

Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

Great as an appetizer or main. Prepare yourself for amazing...


  • 6 small Idaho potatoes
  • 3 Tbsp butter, melted
  • ½ tsp kosher salt
  • ½ tsp coarse black pepper
Potato Filling
  • ⅓ cup sour cream, plus more for garnish
  • ¼ cup shredded cheddar cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese or shredded Pepper Jack cheese
  • 3 scallions, sliced, divided
For Serving
  • guacamole
  • jalapeño rings (optional)
  • fresh parsley

Preheat oven to 375°F (190°C).

Wash and dry potatoes well. Pierce each potato multiple times with a fork.

Place potatoes on a piece of foil (or on a stainless-steel baking sheet) on the center rack of your oven. Bake for 45–50 minutes. Remove from oven and set aside to cool.

When the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out the center into a bowl, leaving 14 inch (12 cm) to the skin’s edge.

Combine the melted butter, salt, and pepper in a small cup or bowl. Brush the inside of each hollowed potato half with butter mixture, then place it on a parchment-lined baking sheet. Turn each half over and brush the skin with the remaining butter mixture.

Return baking sheet to the oven and bake for 15 minutes.

In the meantime, prepare the potato filling: Mash the scooped-out potatoes into a bowl. Add the sour cream, cheeses, and some of the sliced scallions, reserving some for the garnish. Mix until well combined.

Remove baking sheet from the oven. Turn potato bowls over and divide the potato mixture among all the cavities.

Bake for another 15 minutes. Remove from oven.

To serve, place stuffed potatoes on a plate or platter. Garnish with sour cream and remaining sliced scallions. Serve warm, along with guacamole,  jalapeño rings if desired, and parsley.

Tip: As soon as your baked potatoes come out of the oven, cut a small slit into them to allow steam to escape. This yields the fluffiest potatoes as opposed to dense potatoes that are the result of standing without the steam releasing.


(Originally featured in Family Table, Issue 794)

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