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sunny's easy loaded nacho skins
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Cook Time: 35 minutes

Total: 1 hours

Servings: 5


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Step 1

Prepare the potatoes. Zap the potatoes in the microwave according to package instructions. Once cool enough to handle, halve the potatoes lengthwise. Using a spoon, carefully scoop out the flesh, leaving 1/2 inch of flesh on the skin of each half. Reserve scooped potato flesh for something else, like mashed potatoes or gnocchi.

Step 2

Crisp bacon. In a pan, crisp the bacon on medium-low heat, about 12 minutes. Remove the bacon to a cutting board and chop. Reserve the fat in the pan.

Step 3

Bake. Preheat the oven to 425 degrees F. Brush the insides and skin of each potato half with the bacon fat. Season with salt and pepper. Place the potato cups on a baking sheet lined with nonstick aluminum foil. Bake until golden brown, 20 to 25 minutes.

Step 4

Top and serve. Arrange the potatoes on a platter like the spokes of a wheel. Add some black beans, bacon, scallions and jalapeños to each potato. Loosen the sour cream or yogurt with a bit of water and add to a squeeze bottle. Transfer the nacho cheese sauce to another squeeze bottle. Squeeze the sour cream or yogurt on top of the potatoes in a circular pattern. Repeat with a generous amount of the nacho cheese sauce. Top with a sprinkle of cilantro. Serve warm.