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Loaded Potato Skin Nachos

Adam Rappaport of Bon Apetit concocts five-part, 50-ingredient loaded Super Bowl nachos
TODAY Show: Adam Rappaport of Bon Apetit concocts five-part, 50-ingredient loaded Super Bowl nachos. -- February 2, 2016Samantha Okazaki / TODAY

Chef notes

This is one component of Epicurious' epic five-part 50-ingredient Super Bowl Nachos.


  • 1 pound sliced bacon
  • 2 large russet potatoes (about 1/2 pound)
  • Kosher salt
  • Freshly ground black pepper
  • Tortilla chips
  • 3 cups ridged potato chips
  • 8 ounces grated cheddar (about 2 1/2 cups)
  • 8 ounces grated Monterey Jack (about 2½ cups)
  • 3/4 cup sour cream, plus more for serving
  • 2 scallions, thinly sliced
  • 1/2 teaspoon paprika
  • 2 tablespoons sliced chives
  • 1/2 avocado, diced


Cook bacon in a large skillet over medium heat, working in batches if necessary, until crisp, about 10 minutes. Transfer to a paper-towel lined plate. Crumble bacon once cooled. Pour fat from skillet into a heatproof bowl, leaving burned bits in skillet. Wipe out skillet and return bacon fat to skillet.

Peel potatoes in long, thin strips, reserving potato skins. Heat skillet with fat over medium-high and fry potato skins, turning, until golden brown, 4–6 minutes. Transfer skins to another paper towel-lined plate, reserving fat in skillet; season skins with salt.

Cut potato flesh into 1/2" cubes. Heat skillet with fat over medium and add potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes are golden brown and cooked through, 8–12 minutes. Transfer to another paper towel-lined plate.

Working in the second section, top tortilla chips with one-third of the potato chips, cubed potatoes, bacon, cheddar, Monterey Jack, 3/4 cup sour cream, scallions, and paprika. Repeat with 2 more layers of chips and ingredients.

After baking, top with additional sour cream, fried potato skin strips, chives, avocado, and pepper.

RELATED: Epi's 50-Ingredient Super Bowl Nachos recipe