Nacho Spuds Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
• STEP 2.Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
• STEP 3.Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
• STEP 4.While the potatoes are baking, heat a skillet over medium heat and cook the ground beef until browned. Drain any excess fat.
• STEP 5.Add the black beans, corn, taco seasoning, and water to the skillet with the ground beef. Stir well to combine and simmer for 5 minutes.
• STEP 6.Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato on the skin.
• STEP 7.Place the potato skins back on the baking sheet and fill each one with the ground beef mixture. Top with shredded cheese.
• STEP 8.Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and top with your favorite nacho toppings, such as sour cream, diced tomatoes, sliced jalapenos, and chopped cilantro.
• STEP 10.Serve the Nacho Spuds hot and enjoy!

Cooking Tips

• Feel free to customize the filling by adding other ingredients like diced onions, bell peppers, or olives.
• For a vegetarian version, substitute the ground beef with plant-based meat or extra beans.
• You can make the potato skins in advance and store them in an airtight container. Fill and bake them when ready to serve.

Storage and Serving

• Leftover Nacho Spuds can be stored in the refrigerator for up to 3 days.
• To reheat, place the potato skins on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the Nacho Spuds as a main dish with a side salad, or as an appetizer for parties and gatherings.