Potato Skin Bites as Nachos

ByAnna + Liz Published Updated
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Potato Skin Bites as Nachos are little baked potato skins filled with our favorite taco filling. These are topped with diced tomatoes, green onions, and shredded cheddar cheese and served as little “Nachos.” 

Small potatoes baked with chopped meat, and topped with shredded cheese, tomatoes and cilantrao.

Potato Skin Bites as Nachos 

These potato skin bites as nachos make the perfect little appetizer for all game-nights, with guaranteed success for everyone calling for more! Positively delicious and they’re like eating little soft tacos.  For more easy party appetizers, try our Everything Baked Potato Dip, Chickpea Stew Hummus, and Easy Mexican Spicy Bean Dip.

Let’s face it.  Who doesn’t like nachos on game nights? 

Best part?  1 cup of baked tortilla chips (alone, without any toppings) is 293 calories, compared to a small potato skin, which is ONLY 50 calories!   🙂

Go ahead and jazz things up! 

 

What size potatoes should we use?

I found a bag of little potatoes while shopping and because of their small size, they worked perfectly for this recipe. Look for small potatoes at the supermarket.

Notes and Tips…

  • You can prepare these potatoes ahead of time, and reheat easily in the microwave or oven.
  • Plus, this recipe makes enough potato skin bites to feed a crowd. 
  • Serve them with small paper plates, or a napkin nearby.
  • Best of all – they’re gluten-free, inexpensive, and delicious!

Ingredients Needed for These Potato Skin Bites…

  • 11 small Baby Dutch yellow potatoes (1.5 pounds)
  • 1/2 pound of ground beef (turkey or chicken), about 2 cups
  • 2/3 cup water, plus extra if needed
  • 1 package of organic Taco Seasoning mix
  • 2 small scallions- diced diagonally
  • 1 ripe tomato- diced into tiny pieces
  • 1/2 cup shredded cheddar cheese
  • olive oil cooking spray
  • Sour cream, for serving

How To Make Potato Skin Bites as Nachos?

There are 4 easy steps to making these little potato skin bites as nachos. Let’s first talk about the steps. (*full printable recipe card below!)

1. BAKE THE POTATOES: Slice each potato in half, face down on a baking pan, and bake at 400 degrees F (204C). While the potatoes are baking in the oven, make the filling!

2. COOK THE MEAT: Simply brown ground meat in a skillet, simmer with some water, and taco seasoning mix until fully cooked and tender. The key to these delicious little bites is in the meat filling.  Adding a taco seasoning mix to the filling gives them our favorite taco flavors! Making these little potato skin bites taste amazing!  

3. FILL THE POTATOES: Next, remove most of the flesh from the potato, leaving a border, about 1/4 to 1/2-inch thick. NOTE: Reserve the remaining flesh of the potatoes for another recipe (see my notes below). Fill each potato with taco filling. 

4. ADD THE TOPPINGS: Then top with freshly diced tomatoes, green onions, and shredded cheese.  And, bake again until the cheese is melted.  Then serve! 

Options for fillings…

These little potato skin bites are so versatile, that you can get creative and modify the toppings and fillings to suit your taste.  Here are some ideas:

  • try filling them with ground turkey, instead of beef.
  • fill them with some ground or shredded chicken.
  • try them with refried beans, and make this potato skin bites “meatless!”
  • top them with a small dollop of sour cream.

 

A blue baking dish filled with little potatoes filled with meat, and topped with shredded cheese and cinlantro.

Questions & Answers…

  1. What to do with the leftover potato that was scooped out? You can easily make potato broccoli and cheddar soup  with the remaining baked potato flesh for another meal.  Freeze it for another recipe.
  2. Can we use any taco seasonings? Go ahead and use your favorite seasonings to make these little potato bites.
  3. Can we make these “potato nachos” ahead? Yes, bake them as directions in our recipe card, fill them, then cover and keep them chilled. Then reheat in a preheated oven at 375F, until they are warm enough to handle.

Well…  whatever you may call them…  “nachos or potato tacos”- makes no difference to me! You’ll just have to make this appetizer and watch them disappear! Serve these Potato Skin Bites as Nachos warm with sour cream and guacamole on the side. 

They are a definite winner!  🙂

ENJOY!

More Tasty Finger-Food Ideas You’ll Love!

Small potatoes baked with chopped meat, and topped with shredded cheese, tomatoes and cilantrao.

Potato Skin Bites

Yield: 22 potato skins bites
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These are little baked potato skins that are filled with our favorite taco fillings and served as little "Nachos" but without the tortilla chips! Gluten-free, delicious and fun to serve for gatherings, and game nights.

Ingredients

  • 11 small Baby Dutch yellow potatoes (1.5 pounds)
  • 1/2 pound of ground beef (turkey or chicken), about 2 cups
  • 2/3 cup water, plus extra if needed
  • 1 package of organic Taco Seasoning mix
  • 2 small scallions- diced diagonally
  • 1 ripe tomato- diced into tiny pieces
  • 1/2 cup shredded cheddar cheese
  • olive oil cooking spray
  • Sour cream, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse potatoes in cold water and pat dry with paper towels.
  3. Spray a large baking sheet with cooking spray, or drizzle 1 tablespoon of olive oil and spread it evenly on the bottom of the pan using the back of a tablespoon.
  4. Cut each potato in half, place cut side down on a baking sheet, and bake for 15 to 20 minutes. Turn them over, and bake for another 5 to 10 minutes.
  5. Set aside to cool for 10 minutes. Using a small spoon and remove most of the potato, leaving a thin border, about 1/4-inch thick. Reserve the potato flesh for another recipe.
  6. Meanwhile, in a medium-size skillet, brown ground meat on medium heat until meat is fully cooked, about 3 minutes. Dissolve 2 or 3 tablespoons of taco seasoning mix (depending on how spicy you like it) with 2/3 cup of water. Pour into the skillet with meat, and simmer on low heat until liquid is reduced.
  7. Fill each potato with taco meat filling (about 1 tablespoon).
  8. Top each with fresh toppings: diced tomatoes, scallions, and shredded cheddar cheese. (At this point, here is where you can cover them with clear wrap and refrigerate until ready to bake and serve.)
  9. Then BAKE again, or microwave for a few minutes, until the cheese slightly melts or is melted.
  10. Allow resting for a few minutes before serving. Serve them warm.
  11. Yields: 22 potato skin bites
Nutrition Information:
Yield: 11 servings Serving Size: 1 serving ( 2 potato skin bites)
Amount Per Serving: Calories: 223Total Fat: 7.6gCarbohydrates: 28gFiber: 4.2gSugar: 2.2gProtein: 11.1g

Did you make this recipe?

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© 2 sisters recipes
Category: Appetizers

Hello friends!  If you make these delicious potato skin bites, please tell us and leave a comment with a star rating in our recipe card!  Or snap a photo and share it on Instagram and Pinterest! .

Happy Baking!!

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15 Comments

  1. I’m instantly saying yes because it sounds delicious. But who would’ve guessed it’s fewer calories? Probably more filling at the same time.

    Reply