A gift from the game day gods, these potato skin nachos from chef Nick Deutmeyer are crispy, salty and sturdy – the perfect vehicle for an array of tasty (and weighty) toppings. Deutmeyer created this dish as a way to use up potato peels left over from making gnocchi but you can use it as excuse to make a big batch of mashed potatoes and set aside the skins for this Super Bowl crowd-pleaser.
Loaded Baked Potato Skin Nachos
Ingredients
Loaded Baked Potato Skin Nachos
- 1 dozen Idaho potatoes
- 2 cups cheddar, shredded
- 3 cups pulled pork (see recipe below)
- 1/2 cup crispy bacon
- 1/2 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo
- 2 tablespoons sour cream
- 1/3 cup pickled jalapeños
- 1/2 avocado
- Cilantro
- Cochon rub
- 1 pork butt
- 4 onions, chopped
- 2 cups apple cider
- Good quality BBQ sauce
- 2 cups brown sugar
- 2 cups kosher salt
- 1/3 cup garlic salt
- 1/3 cup ancho chili powder
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons celery seed
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground white pepper
Directions
- Make the pulled pork recipe first: Mix together the Cochon rub. Rub liberally all over the pork butt and place in a roasting pan with the chopped onions and apple cider. Hot smoke the pork butt for 1 hour at 275 degrees. After an hour in the oven, tightly cover with parchment paper before sealing the pot with aluminum foil. Place back in the oven and slowly roast at 275 degrees until meat is tender enough to pull apart easily with a fork, about 6 hours. After pulling the pork, dress liberally with BBQ sauce.
- To prepare the potato skins, wash a dozen Idaho potatoes, prick them with a fork and season liberally with salt. Bake them in the oven at 400 degrees for about an hour and let cool slightly. Scrape the insides out with a spoon and serve mashed potatoes as a side dish for dinner. Save the skins for an upcoming game.
- When you want to serve them, pan fry the skins until they are golden and crispy. Spread them out on a cookie sheet.
- Cover with shredded cheddar, pulled pork, and bacon. Bake in the oven at 375 degrees until the cheese is melted (about 5-7 minutes). Top with shredded iceberg lettuce, pico de gallo, sour cream, pickled jalapeños, avocado, and cilantro. Stack the skins up in a tower and serve with wedges of lime and a vinegar-based hot sauce.
