Potato skin nachos
2
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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