Crispy-Skin Cheesy Potato Nachos

Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

Great as an appetizer or main. Prepare yourself for amazing…

SERVES 6

• 6 small Idaho potatoes
• 3 Tbsp butter, melted
• ½ tsp kosher salt
• ½ tsp coarse black pepper

Potato Filling

• ⅓ cup sour cream, plus more for garnish
• ¼ cup shredded cheddar cheese
• ¼ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese or shredded Pepper Jack cheese
• 3 scallions, sliced, divided

For Serving

• guacamole
• jalapeño rings (optional)
• fresh parsley

Preheat oven to 375°F (190°C).

Wash and dry potatoes well. Pierce each potato multiple times with a fork.

Place potatoes on a piece of foil (or on a stainless-steel baking sheet) on the center rack of your oven. Bake for 45–50 minutes. Remove from oven and set aside to cool.