Potato Skin Nachos
Have you ever heard of potato skin nachos?
In my jahiliyya days (The age of ignorance) 3 friends and I used to eat this late on Friday/Saturday nights at JB’s corner. It was addictive and just what we needed after a night out.
So in my head it’s basically the leftover skins from whatever else they made, I thought it was genius! Now we make it on purpose and I cut the skins much thicker (and save the rest of the potato for mash or chips or curry the next day)
My sister @taahiraakoob has this knack for testing recipes til she gets something right and she figured this one out pretty closely! The secret? Pickle juice…yup!
Potato skin nachos:
Adapted from my sister
Thick cut potato skins from 4-5 potatoes
Pickled Jalapeños plus 1/2 cup of the juice
1 chopped or sliced red onion
1 cup grated cheese
Salt and pepper
Optional extra: shredded rotisserie chicken
Fry your skins until done.
Layer half on a plate. Sprinkle some salt and 2tblsp jalapeño pickle juice. Lay the rest over. Pour over half of the rest of the juice. Sprinkle chopped red onion, whole jalapeños and the cheese.
Place into a preheated oven for 10-12minutes until the cheese is melted.
In the meantime take out a bowl and fill it half with guacamole and half with hot salsa (I use the ready made one from @woolworths_sa)
Remove from oven. Sprinkle the remainder of the jalapeño pickle juice, garnish with red onion, jalapeños, dollops of sour cream and coriander.