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Loaded Potato Skin Nachos



6 to 8 Servings

Prep Time: 4 hrs 45 mins

Cook Time: 1 hr 45 mins

Total Time: 6 hrs 30 mins


Beef Chili :

2 tablespoons olive oil

1 yellow onion (peeled, small dice)

1 pound ground beef

2 large Chipotle chiles (in adobo sauce, finely chopped)

3 cloves garlic (peeled)

1 tablespoon chili powder

1 teaspoon cumin seeds

1/2 teaspoon ground coriander

1 (15-ounce) can fire roasted tomatoes (diced)

1 (12-ounce) bottle Mexican dark beer (TK – NEGRO MODELO)

1 cup beef stock

1 (7-ounce) can green chiles (diced)

Kosher salt and freshly ground black pepper (to taste)

Potato Skins :

6 Idaho potatoes (scrubbed)

3 tablespoons olive oil (divided)

Kosher salt and freshly ground black pepper (to taste)

Queso :

2 tablespoons unsalted butter

1 small yellow onion (peeled, diced)

1 Serrano chile (seeded, diced)

1 jalapeno pepper (seeded, diced)

2 cloves garlic (peeled, minced)

1/2 teaspoon ground cumin

2 tablespoons all-purpose flour

1 cup milk

3 cups cheddar cheese (grated)

3 cups Monterey Jack (grated)

1 cup canned tomatoes (diced)

1/2 cup Greek yogurt

Kosher salt and freshly ground black pepper (to taste)

Pico de Gallo :

3 plum tomatoes (finely diced)

1 small white onion (peeled, finely diced)

1 small jalapeno (seeded, finely diced)

1 lime (juiced)

1/4 cup cilantro (chopped)

Kosher salt (to taste)

Mixed Olive Relish:

2 cups mixed olives (pitted, minced)

1/2 cup pickled jalapeno pepper (minced)

1 lime (juiced)

1/4 cup olive oil

Kosher salt (to taste)

To Serve:

1/2 head iceberg lettuce (shredded)

1 avodcado (pitted, chopped)



For the Beef Chili:

In a large Dutch oven over medium high heat, warm the olive oil and add the onion and cook until soft and translucent, about 2-3 minutes. Add the ground beef and saute until browned and cooked through, about 4-5 minutes. Stir in the chipotle chiles, garlic, chili powder, cumin seeds, coriander, and cook for 2 minutes more. Season with salt and pepper.

Stir in diced tomatoes, dark beer, beef stock, and green chiles. Bring to a boil and reduce to a simmer. Allow to simmer until the chili has thickened, about 30-45 minutes. Set aside until ready to use.

For the Potato Skins:

Preheat the oven to 400ºF.

Place the potatoes on a baking sheet and drizzle 2 tablespoons of olive oil over the potatoes, coating them completely. Season with salt and pepper to taste and place in the oven, roasting until fork tender, about 50 minutes. Remove from the oven and allow to cool completely. Turn the dial of oven to the broiler setting.

Once potatoes are cooled, slice each potato, widthwise, into 4 wedges. Scoop out the flesh, leaving 1/4-inch border of potato. Reserve scooped potato for another use, like soup, or mashed potatoes. Return potato skins to sheet tray, brush with remaining tablespoon of olive oil and season with salt and pepper. Place in the broiler and cook until golden brown and crispy, about 1-2 minutes. Remove and set aside until ready to build nachos.

For the Queso:

In a large satue pan over medium high heat, melt the butter. Add the onions, serrano, jalapeno and garlic, cooking until soft and translucent, about 3-4 minutes. Add the cumin and flour, stirring to coat, and toast until fragrant, about 1 minute. Whisk in the milk and bring to a simmer. In batches, whisk in the cheddar and Monterey Jack cheese, whisking continuously until melted, about 4-5 minutes. Stir in the tomatoes and Greek yogurt and season with salt and pepper to taste. Keep queso warm on low heat, stirring occasionally, until ready to build nachos.

For the Pico de Gallo:

In a large bowl, stir together the tomatoes, onion, jalapeno, lime juice and cilantro. Season with salt to taste and set aside until ready to build nachos.

Mixed Olive Relish:

In a medium bowl, stir together the olives, jalapeno, lime juice and olive oil. Season with salt to taste.

To Serve:

Preheat a grill to medium high heat.

Place the potato skins on the grill, cut side up, tent with foil and cook until warmed through, about 3-5 minutes. Remove potato skins to a large platter, and arrange, cut side up. Spoon the beef chili over the potato skins. Drizzle a generous amount of queso over the chili and top with pico de gallo and chopped avocado. Serve nachos with a side of mixed olive relish and shredded iceberg lettuce.

Tip: Get ahead of the game! All components of this dish can be made a few days ahead of time, then reheated to assemble!


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