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posted: 1/28/2014 11:30 AM

Loaded Nacho Potato Skins

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  • Loaded Nacho Potato Skins are one example of how common food pantry items can be turned into snacks for a Super Bowl bash.

       Loaded Nacho Potato Skins are one example of how common food pantry items can be turned into snacks for a Super Bowl bash.
    John Starks | Staff Photographer

 

7 medium Yukon Gold potatoes

1 can (14.5 ounces) diced tomatoes with chiles, lime and cilantro, drained

1 can (11 ounces) Mexicorn, drained

cup chopped red onion

1 can (15 ounces) no-bean chili

cups sliced black olives, optional

1 cup shredded cheddar cheese

Guacamole, optional garnish

Heat oven to 400 degrees.

Scrub potatoes and pierce multiple times with a fork. Put directly on the oven rack and bake 45 minutes or until soft. Allow to cool.

In the meantime, add the tomatoes, Mexicorn, red onion to a medium bowl. Toss to combine well.

In a small sauce pan, heat the chili.

Cut potatoes in half lengthwise and scoop out most of the flesh (reserve for another use, like New York Knishes), leaving a bit around the edges. Transfer potato skins to a baking sheet.

Fill the potato skins with chili, top with salsa, black olives (if using) and cheese. Return to oven for 5 minutes or until cheese is melty. Top each skin with a dollop of guacamole, if desired.

Serves 14.

Cook's note: For a vegetarian version, use refried beans instead of chili.

Deborah Pankey, Daily Herald Food Editor

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