Nachos Idaho Recipe
Lightly fried potato skins filled with cheese, tomatoes, onions, guacamole and sour cream.
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Ingredients
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Potato Skins
Filling
Method
Preparing the Potato Skins
- 1
Preheat Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).
- 2
- 3
Fry Potatoes
Fry the potatoes in the heated oil for about 10-12 minutes until they are tender but not browned. Remove them and let them cool slightly.
- 4
Scoop Out Flesh
Once cooled, cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin. Save the scooped-out flesh for another use.
- 5
Fry Potato Skins
Return the potato skins to the hot oil and fry for an additional 3-5 minutes until they are crispy and golden brown. Remove and drain on paper towels.
Filling the Nachos
- 6
Add Cheese
Sprinkle shredded cheddar cheese evenly over the crispy potato skins.
- 7
Add Vegetables
Top the cheese with diced tomatoes and chopped red onion.
- 8
Season
Add salt and black pepper to taste.
- 9
Serve with Dips
Serve the nachos hot with a generous dollop of guacamole and sour cream on the side or on top.
