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Photo of Potato skin nachos by WW

Potato skin nachos

4
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
8
Difficulty
Easy
This recipe calls for cooked potatoes. Bake a batch up to 3 days ahead to streamline prep work when you're ready to make this dish.

Ingredients

Cooking spray

4 spray(s)

Baked russet potato

4 medium

Kosher salt

½ tsp, divided

Black pepper

¼ tsp

Canned pinto beans

1½ cup(s), rinsed, drained, and lightly mashed

Shredded reduced fat Mexican-style cheese blend

¾ cup(s)

Avocado

1 medium

Pico de gallo

¾ cup(s), divided

Instructions

  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Cut the baked potatoes in half lengthwise. Scoop out some of the potato flesh, leaving a ¼-inch-thick shell; reserve the potato flesh for another use. Arrange the potato halves, cut side up, on the prepared pan. Coat the potato skins with cooking spray; sprinkle evenly with ¼ tsp salt and black pepper. Bake until lightly browned and crisp, 20 minutes.
  3. Remove the pan from the oven (leave the oven on). Fill the potato skins evenly with the beans; sprinkle evenly with the cheese. Bake until the cheese melts, 5 to 7 minutes.
  4. Meanwhile, in a small bowl, mash the avocado; stir in ¼ cup pico de gallo and the remaining ¼ tsp salt. Top the potato skins evenly with the guacamole; dollop the remaining pico de gallo over top.
  5. Serving size: 1 filled potato skin

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