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Nacho Baked Potatoes


  • Author:
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 2 hours
  • Yield: 4 potatoes

Ingredients

  • 4 (12-ounce) russet potatoes
  • 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 (see notes)
  • 1 cup pico de gallo
  • 1/2 ripe Hass avocado, halved, pitted, flesh scooped from skin, and cubed

Instructions

  1. If Using Only the Oven: Preheat oven to 375°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.
  2. If Using the Microwave and Oven: Preheat oven to 450°F (230°C). 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.
  3. 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.
  4. Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) 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.

Notes

To make homemade cheese sauce, toss 8 ounces of shredded cheddar cheese with a tablespoon of cornstarch, then add it to a saucepan with 1 cup of evaporated milk and a splash of hot sauce, if desired. Cook on low and stir until completely melted and smooth. (Cheese Sauce recipe from Serious Eats.)