Loaded Nacho Potatoes

Do you like potato skins? Of course you do. Who doesn't? When we go to the pub I always love ordering the appetizers and then compare each recipe and decide who makes it better. I have yet to pick a favourite for potato skins. Some bars make them way too greasy, others keep way too much potato in them, others not enough toppings. No one can seem to make a great loaded potato skin. So I took it upon myself to make some of my own up, except why not top them with my second favourite pub food - nachos?!

I'm a genius, I know.

I try to keep my recipes extra easy, but this one takes a little bit of skill and time management, so make sure you do your topping prep while the potatoes are cooking otherwise you'll be cooking these for hours!

Loaded Nacho Potatoes 

6 medium sized russet potatoes, washed and scrubbed
6-8 slices of bacon, cooked and crumbled
1 chicken breast
2 tbsp butter, melted
Salt and pepper
1/2 pkg taco seasoning
2 cups shredded cheddar cheese
1 tomato, diced
1/3 cup sour cream
Chives or green Onions, finely chopped

Turn oven on to 400F. Dry your potatoes after scrubbing and place them on a baking sheet. Poke each potato a few times, and then place in the oven until outer layer is starting to crisp and you can insert a fork into it with ease, about 45-55 minutes. 

Take this time to cook your meat. Fry bacon strips until almost crispy and crumble once cooled down. Dice chicken into small squares, coat with taco seasoning and place in skillet with olive oil to cook until well done, about 10-15 on medium heat. Take potatoes out of oven and let cool for 10 minutes. Set the oven to broil.

Slice potatoes in half long ways and scoop out inside, leaving about 1/4 of the potato left on the peels (use the extra potatoes for mash for tomorrow's dinner!). They should now look like little boats. Brush melted butter and season with salt and pepper on the inside, flip and repeat on the skin sides. Place in oven to broil until the skins start to look crispy, about 4 minutes - but keep an eye on them so they don't burn. Take skins out and flip right side up. 

Sprinkle cheese, chicken and bacon crumble in each potato skin and broil until cheese melts, another 2-3 minutes. Remove from oven and add 1 tbsp of sour cream to each potato skin. Sprinkle tomato and chives on top. My sister added salsa to hers, and she said it was delightful! Serve and enjoy. I'm drooling just thinking of it!

If your household is anything like mine, you're gonna have 4 different types of loaded potatoes. Which kind of makes this a really good dinner for picky eaters, I guess? Omit the chicken and leave basic with cheese and bacon, or make a topping bar so everyone can make their own skins! 

xo Amber