Nutritional Info

Nutrition Facts

Serving Size 1 (107g)

Calories 71
Calories from Fat 3 (4%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 326.3mg 14%
Potassium 28.8mg 1%
Total Carbohydrate 15.2g 5%
Dietary Fiber 1.1g 5%
Sugars 1.1g
Protein 1.8g 4%

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Recipe Description
Everyone loves potatos skins! These are prepared simlarly to nachos and are always a hit.
Prep time
15 min
Cook time
1 hr 12 min
Ready In
1 hr 27 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  chili powder
2 Tablespoon(T)  cilantro, minced
1 1/2 Cup(c)  monterey jack or cheddar cheese, shredded
2   jalapeno peppers, seeded and finely chopped
1 Clove(clv)  garlic, minced
8 Ounce(oz)  taco sauce
4   large baking potatoes, scrubbed
1/4 Teaspoon(t)  salt


Preheat the oven to 400 degrees F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on, and let cool until potatoes are easily handled. Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 inch thick. Halve each potato shell lengthwise,'then halve each piece crosswise. Arrange the potato skins, flesh side up, on an ungreased baking sheet. Sprinkle with the chili powder and salt. Bake, uncovered, for 10 minutes or until heated through. Meanwhile, combine the taco sauce, cheese, peppers, garlic and coriander in a small bowl. Spoon the mixture onto the hot potato skins. With the oven rack set 4 inches from the heat, broil the potato skins for 1 to 2 minutes, or until the cheese melts.

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