Touch Down with Potato Skin Nachos on Super Bowl Sunday!

One of the joys of being a British Ex Pat living here in the US, is getting caught up with all the excitement of big sporting events. Yesterday, back home, the first of the big games with the oval ball commenced with the Rugby Six Nations Tournament kicking off in the UK and England beating Scotland in the Calcutta Cup. Here today, its Superbowl 50, the Main Event of the ‘Football’ season and a massive US sporting celebration

This year the spectacle takes place in the San Francisco Bay area in California where the Carolina Panthers will take on the Denver Broncos. Folks will gather round their TVs nationwide, gallons of beer will be downed and a veritable mountain range of snack foods consumed

So, I thought I might contribute a recipe for a fun tasty fresh snack to aid this national occasion with a nod to the classic American Tex-Mex cuisine but with a little Scottish twist

Ingredients (for 4)

The main Ingredients

2lb or, half a dozen russet potatoes, washed and pierced with a fork
8oz refried beans
2 avocados stoned, peeled and cut into 1/2 inch chunks
6 oz grated sharp cheddar cheese – I used Scottish Mull of Kintyre Extra Mature Cheddar
Salsa
The juice of a lime
Half a clove of garlic finely chopped
Olive oil
Sour Cream
Sliced preserved jalapeno peppers
Hot pepper sauce
Sea salt and pepper to season

Method

Scooping out the flesh of the cooked potatoes

Bake the potatoes in the oven at 400F for 1 hour
Whilst the potatoes are cooking prepare the salsa – check out my recipe at https://taste2taste.com/2015/09/05/salsa-guacamole-the-perfect-sides-for-chili-con-carne/
Then, muddle the avocado cubes in a bowl with the lime juice, olive oil, garlic and seasoning
Remove the potatoes from the oven, slice in half and scoop out the insides
Fill each potato with a scoop or two of the refried beans, topping with the cheddar and a dash of hot sauce
Change the oven setting to broil and return the filled potatoes to the oven and cook until the cheese starts to brown
Take the skins from the oven, placing 1 generous dollop of the salsa, avocado mix and sour cream to fill the potatoes and scatter the jalapeno peppers on top
First load of filling for the skins