Here is the recipe
Potato skin nachos
4 SMALL RUSSET POTATOES WASHED (1 POUND TOTAL)
OLIVE OIL
SALT AND PEPPER TO TASTE
6-8 OUNCES COLBY JACK CHEESE SHREDDED
1 15-OUNCE CAN Black Beans, DRAINED
8-10 STRIPS THIN SLICED BACON CHOPPED AND COOKED UNTIL CRISPY
1/3 CUP PICKLED JALAPEÑO RINGS
1/3 CUP RED ONION FINELY DICED
1-2 ROMA TOMATOES DICED
CHOPPED CILANTRO TO TASTE
1/2 CUP SOUR CREAM OR MEXICAN CREMA
OLIVE OIL
SALT AND PEPPER TO TASTE
6-8 OUNCES COLBY JACK CHEESE SHREDDED
1 15-OUNCE CAN Black Beans, DRAINED
8-10 STRIPS THIN SLICED BACON CHOPPED AND COOKED UNTIL CRISPY
1/3 CUP PICKLED JALAPEÑO RINGS
1/3 CUP RED ONION FINELY DICED
1-2 ROMA TOMATOES DICED
CHOPPED CILANTRO TO TASTE
1/2 CUP SOUR CREAM OR MEXICAN CREMA
The potatoes were cooked (in a microwave) to fork tender, then cooled enough to handle; cut in nacho size wedges.
Preheat oven to 400ºF.
First cook potatoes to fork tender (in microwave). when cooled enough to handle, cut into wedges.. about 4 per potato if small. Cut into smaller wedges if potatoes are larger.Scoop out the meat, leaving enough so you can move them without breaking.
they were then transfered to a baking pan, basted with oil and baked until browned and a somewhat crispy. Then they were layered (about 3 layers) with cheese, beans, bacon and jalapenos and baked again until the cheese was all melted. Before serving, topped with onion, tomato, cilantro and sour cream.
