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Nacho Cheese‑Stuffed Potatoes

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Crispy baked potatoes filled with a creamy, spicy nacho cheese mixture, perfect as a party appetizer or indulgent snack.

Ingredients

Scale
  • 4 medium russet potatoes
  • 1 cup nacho cheese sauce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup pickled jalapeños, chopped (optional)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pat them dry.
  2. Brush the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
  3. Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the insides, leaving a small border of potato around the skin.
  4. In a bowl, combine the scooped-out potato with nacho cheese sauce, cheddar cheese, sour cream, paprika, garlic powder, salt, and pepper. Mix until smooth.
  5. Fold in chopped green onions and jalapeños if using.
  6. Spoon the mixture back into the potato skins. Place them back on the baking sheet.
  7. Return to the oven and bake for another 10-15 minutes, until the tops are golden and bubbly.
  8. Garnish with additional green onions or jalapeños if desired, and serve warm.

Notes

  • You can use store-bought or homemade nacho cheese sauce.
  • For extra crispiness, broil the stuffed potatoes for 2-3 minutes at the end.
  • Customize with toppings like bacon bits or salsa.

Nutrition

Keywords: nacho cheese, stuffed potatoes, appetizer, baked potato, vegetarian snack

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