Nacho-Inspired Twice Baked Potatoes

These are "nacho" average potatoes! And they're so easy to make. Once the whole spuds are baked, the tender potato middle is mixed with taco seasoning, salsa, sour cream, and shredded Mexican cheese blend. Everything we love about nachos.

The heavenly filling is then spooned back into the potato "shell" before getting topped with more cheese. Because more cheese is, well, more awesome.

Think about the additions you can make, based on the way you like your nachos: black olives, sliced jalapenos, black beans, cilantro... Play around with this recipe!

Nacho-Inspired Twice Baked Potatoes

2 large Idaho (Russet) potatoes, scrubbed clean
Olive oil
4-5 tablespoons salsa or picante sauce
1/2 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
1 teaspoon taco seasoning

Preheat the oven to 400 degrees. Rub a little olive oil all over the potatoes and place them directly on the oven rack. Bake for 1 hour, until tender.
When the potatoes are cool enough to handle, scoop out the flesh and transfer it to a bowl (leave about 1/4-inch of the flesh with the skin).
Add the salsa, 1/4 cup of the cheese, sour cream, and taco seasoning and mix well (mixture will be creamy).
Spoon the mixture back into the potato skins and transfer to a baking sheet (I like to line my baking sheet with foil for easy cleanup).
Top the stuffed potatoes with the remaining cheese.
Bake for 10 minutes, until the cheese melts.

Serves 4