Ingredients
For the Potato Skins
For the Beef Filling
For the Toppings
Method
These crispy potato skins are loaded with melted cheese, seasoned beef, fresh toppings, and a drizzle of sour cream, delivering all the flavours of loaded nachos in a delicious handheld snack.
Step 1: Bake the Potatoes
Preheat the oven to 200°C (180°C fan).
Scrub the potatoes clean and pat dry.
Rub the potatoes with the olive oil.
Sprinkle with the salt and black pepper.
Place on a baking tray.
Bake for 50 to 60 minutes until tender.
Remove from the oven and allow to cool for 10 minutes.
Step 2: Cook the Beef
Heat a frying pan over medium heat.
Add the beef mince and cook for 5 to 7 minutes, breaking it up with a spoon.
Add the smoked paprika, cumin, garlic powder, salt, and black pepper.
Cook for a further 2 minutes.
Remove from the heat and set aside.
Step 3: Prepare the Potato Skins
Cut each baked potato in half lengthways.
Carefully scoop out most of the flesh, leaving a border approximately 1cm thick.
Place the potato skins cut-side up on a baking tray.
Step 4: Crisp the Skins
Return the potato skins to the oven.
Bake for 10 minutes until lightly crisp.
Remove from the oven.
Step 5: Add the Fillings
Divide the cooked beef evenly among the potato skins.
Sprinkle over the grated cheddar cheese.
Top with the grated mozzarella cheese.
Step 6: Melt the Cheese
Return the loaded potato skins to the oven.
Bake for 8 to 10 minutes until the cheese is melted and bubbling.
Step 7: Add the Fresh Toppings
Remove the potato skins from the oven.
Scatter over the diced cherry tomatoes.
Add the jalapeño slices.
Sprinkle with the diced red onion.
Add the sliced spring onions.
Step 8: Finish and Serve
Drizzle the sour cream over the potato skins.
Sprinkle with the chopped coriander.
Serve immediately while hot and crispy.
Serving Suggestions
Serve with guacamole and salsa.
Pair with a spicy chipotle dip.
Add diced avocado for extra creaminess.
Serve as a game-day snack, party appetiser, or sharing platter.
