Food by VICE

Potato Skin Nachos Recipe

Don't throw away those potato skins! Deep fry them, then sprinkle them with cheese and sour cream and chives for baked potato-style nachos.

by Farideh Sadeghin
Mar 6 2017, 10:03pm


canola oil, for frying
leftover potato skins (about 1 pound|450 grams)
kosher salt, to taste
12 ounces|346 grams bacon, thinly sliced
1 3/4 cups|175 grams shredded Monterey jack cheese
1 3/4 cups|175 grams shredded cheddar cheese
3 scallions, thinly sliced
sour cream, for serving


1. Take the leftover potato skins from making gnocchi and slice them into 1-inch strips. Heck, you can make them whatever shape or size you want.

2. Heat 3-inches oil in a large saucepan until a deep-fry thermometer reaches 350°F. Cook the potato skins until crispy, 1 to 2 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and season with salt.

3. Place the bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

4. Heat the oven to 400°F. Transfer the potato skins to a baking sheet and top with cheese and bacon. Bake the nachos until the cheese is melted, about 7 minutes. Sprinkle with scallions and serve with dollops of sour cream on top, or extra on the side. Your call.

finger food
easy nacho recipe
easy appetizer recipe
potato skins
nacho recipe