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Nachos have long been celebrated as a quintessential party snack, a versatile dish that effortlessly adapts to various occasions. Whether it’s a game day gathering, a casual family dinner, or a fun movie night, nachos provide a canvas for creativity, allowing for endless combinations of flavors and textures. Traditionally made with tortilla chips topped with melted cheese, jalapeños, and a medley of toppings, nachos have evolved into numerous variations, appealing to taste buds around the globe.

Loaded Baked Potato Nachos

Indulge in a culinary sensation with Cheesy Delight Loaded Baked Potato Nachos! This delicious twist on a classic snack combines crispy, fluffy russet potatoes with layers of gooey cheddar, smoky bacon, and fresh toppings like sour cream and jalapeños. Perfect for game days, family dinners, or movie nights, these nachos offer a mouthwatering balance of flavors and textures that will leave everyone craving more. Elevate your snack game and impress your guests with this crowd-pleaser!
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Ingredients
  

4 large russet potatoes

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

1 cup shredded sharp cheddar cheese

1 cup crumbled bacon (cooked and crispy)

½ cup sour cream

½ cup green onions, sliced

½ cup jalapeños (pickled or fresh, sliced, optional)

1 cup black beans (canned, drained and rinsed)

½ cup diced tomatoes

¼ cup cilantro, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Wash and scrub the russet potatoes thoroughly. Pat them dry, then prick each potato several times with a fork. Rub them with olive oil and sprinkle salt all over.

      Bake Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, until the potatoes are tender when pierced with a fork.

        Cool and Slice: Once baked, remove potatoes from the oven and let them cool for 10-15 minutes. When manageable, slice each potato in half lengthwise.

          Scoop and Season: Using a spoon, gently scoop out some of the insides of each potato half, making space for the toppings. Place the scooped-out potato into a bowl and mix it with garlic powder, paprika, salt, and pepper for added flavor.

            Assemble Nachos: Arrange the halved potato skins on a baking sheet. Evenly distribute the seasoned potato mixture back onto each half. Top with shredded cheddar cheese, crumbled bacon, black beans, and diced tomatoes.

              Melt Cheese: Return the loaded potato halves to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbling and melted.

                Add Toppings: Once out of the oven, drizzle sour cream over the nachos, followed by a generous sprinkling of sliced green onions and jalapeños. Garnish with fresh cilantro.

                  Serve: Serve hot and enjoy the loaded baked potato nachos with an extra side of sour cream or guacamole if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings