SBS Food

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Cheesy potato skin nachos

This recipe uses skins from potatoes that have either been baked or roasted whole with their skins on for making mash or gnocchi. You can also just use peelings from uncooked potatoes.

Cheesy potato skin nachos

Cheesy potato skin nachos Credit: Adam Liaw

  • serves

    2-3

  • prep

    20 minutes

  • cook

    35 minutes

  • difficulty

    Easy

serves

2-3

people

preparation

20

minutes

cooking

35

minutes

difficulty

Easy

level

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Ingredients

  • 1 kg large potatoes (King Edward, Sebago), baked in their jackets, flesh scooped out, skins reserved
  • 60 ml (¼ cup) extra virgin olive oil
  • 150 g crusty hard cheese (like cheddar or tasty)
  • sour cream or thick yoghurt, to serve (optional)
Overripe tomato salsa
  • 3 overripe tomatoes
  • 1 onion, quartered
  • 4 garlic cloves
  • 2 jalapeno chillies
  • ½ tsp smoked paprika
  • 400 g can black beans, drained and rinsed
Guacamole
  • 2 overripe avocados
  • 1 bunch coriander, stalks and leaves separated
  • 1 - 2 limes, juiced

Instructions

  1. Preheat the oven to 220˚C. Toss the potato skins in the oil, then place on a baking tray and roast for 25 minutes or until crisp.
  2. Meanwhile, for the tomato salsa, place the tomatoes, onion, garlic and chilli on another baking tray lined with baking paper and roast underneath the potatoes until golden and tender.
  3. For the guacamole, finely chop the coriander stalks and half the leaves, then combine with the remaining ingredients, season with salt and pepper.
  4. After 25 minutes, scatter the potatoes with the cheese and bake for another 5 - 10 minutes or until very crisp and golden.
  5. Remove both the potato skins and tomato tray from the oven. Squeeze the roasted garlic out of their skins into a food processor along with the other remaining tomato tray ingredients and blitz to combine. Season with salt and paprika. Transfer to a bowl and stir through the beans.
  6. Serve the potato skins with tomato salsa, guacamole, remaining coriander leaves and sour cream.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Zero Waste

Zero Waste

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 16 February 2024 4:28pm
By Warren Mendes
Source: SBS



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