Mini Loaded Potato Skins (with Nacho Cheese)

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La Preferida Mini Loaded Potato Skins with Nacho Cheese Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4-6

Mini potato skins, but make them loaded. These Mini Loaded Potato Skins with Nacho Cheese are crispy, cheesy, and built for Game Day. Each bite is topped with creamy La Preferida Nacho Cheese and zesty giardiniera for a bold, flavor-packed twist on a classic appetizer.

Easy to prep and perfect for sharing, these mini skins are a fun, crowd-pleasing snack that disappears fast.

Ingredients
Method
  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with 1 tbsp olive oil.

  2. Prep potatoes: Wash and cut potatoes in half lengthwise. Toss with 2 tbsp olive oil and La Preferida Sazón until evenly coated.

  3. Bake: Place potatoes cut-side down on the baking sheet and bake for 20 minutes, or until fork tender.

  4. Hollow + crisp: Remove from oven and increase temperature to 450°F. Carefully scoop out some of the potato flesh, leaving enough to support the skins. Brush lightly with olive oil and return to oven, skin-side up, until crisp.

  5. Fill + melt: Top each skin with nacho cheese sauce, diced tomatoes with green chiles, and shredded cheese. Bake until cheese is melted and bubbly.

  6. Finish: Spoon giardiniera on top and serve warm.

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