The other day I made a baked potato for dinner and topped with sour cream. But then I realized I had some guacamole to use up so I dolloped that on, followed by a heaping spoonful of salsa. In just under a minute I had the nacho baked potato! I love nachos prepared the classic way, of course, but I realized this could be a potentially great vehicle for a fun meal. Why not add on a heaping spoonful of beans or chili and call it dinner?!
The Nacho Baked Potato
1 baked potato
1 pinch shredded Mexican cheese
Optional additional ingredients:
1. Bake the potato at 350F for one hour. All to cool slightly, then slit open with a knife and push the ends toward each other to make the potato open up like a pocket. Dollop in your nacho toppings and enjoy!