Nacho-Style Baked Potatoes Recipe
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Category
Game Day
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Cusine
American
What do you need?
How to make?
Ingredients
4 potatoes, preferably russets
Canola, vegetable, or olive oil, for rubbing
1/3 cup sour cream , plus more for topping, if desired
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 cup refried beans
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups cheese sauce
1 cup pico de gallo
1/2 ripe Hass avocado, halved, pitted, flesh scooped from skin, and cubed
Directions
Preheat oven to 375 degrees F . Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coating of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
Preheat oven to 450 degrees F . Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips. Let potatoes rest 5 minutes. Slice each open lengthwise and carefully scoop flesh into a mixing bowl. Mash the potato flesh with the sour cream, cumin, and chili powder. Gently stir in the refried beans until well-combined. Scoop mashed potatoes back into skins. Using your hands, reshape each stuffed potato back into a classic baked-potato shape. Pour over the cheese sauce, then top with pico de gallo, avocado, and sour cream, as desired. Serve immediately.