Photo of Potato Skin Nachos by WW

Potato Skin Nachos

Points® value
Total Time
35 min
10 min
25 min
Crispy russet potato shells get filled with nutty pinto beans and topped with cheese, pico de gallo, and the easiest guacamole you can make. Choose medium-sized potatoes, somewhere around 5 to 6 ounces each; you’ll typically find them in 5- or 10-pound bags of russet potatoes.


Cooking spray

4 spray(s)

Baked russet potato

4 medium

Kosher salt

½ tsp(s), divided

Black pepper

¼ tsp(s)

Canned pinto beans

1½ cup(s), rinsed, drained, and lightly mashed

Shredded reduced-fat Mexican-style cheese

¾ cup(s)


1 medium

Pico de gallo

¾ cup(s), divided


  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Cut the potatoes in half lengthwise. Scoop out some of the potato flesh, leaving a ¼-inch-thick shell; reserve the potato flesh for another use. Arrange the potato halves, cut side up, on the prepared pan. Coat the potato skins with cooking spray; sprinkle evenly with ¼ tsp salt and black pepper. Bake until lightly browned and crisp, 20 minutes.
  3. Remove the pan from the oven (leave the oven on). Fill the potato skins evenly with the beans; sprinkle evenly with the cheese. Bake until the cheese melts, 5 to 7 minutes.
  4. Meanwhile, in a small bowl, mash the avocado; stir in ¼ cup pico de gallo and the remaining ¼ tsp salt. Top the potato skins evenly with the guacamole; dollop the remaining pico de gallo on top.
  5. Serving size: 2 filled potato skins