Air fried potato and then topped with homemade queso, pickled jalapenos and sour cream. This nacho baked potato is great as the main dish or as a side!
These delicious, loaded potatoes would be perfect for a tail gate, taco Tuesday, or just because they are so tasty. I love that this turns the potato more into a meal than a side dish. You could easily add some taco meat to this to make it even more filling.
As for the potato, there is no better way to cook one than in the air fryer. You get that crispy skin, less time to make, and no heating up the house. I wish I could cook everything in it because it’s so easy to clean and the time is saves me is the best.
The bell pepper powder ingredient I have in the queso is a seasoning I made using this recipe, How to Dehydrate Bell Peppers. I love adding it to Mexican flavored dishes. It has the best flavor. If you don’t have a dehydrator, you could swap it out for paprika or omit it.
Ingredients
- Russet Potatoes
- Olive Oil
- Salt
- Velveeta
- Rotel
- Bell Pepper Powder
- Pickled Jalapenos
- Sour Cream
Instructions
- Thoroughly wash and dry the potatoes.
- Coat the potatoes in olive oil. Sprinkle them with salt. Set air fryer to 375 degrees for 30 minutes or until fork tender. If your potatoes are large set the timer for longer.
- While the potatoes are cooking, make the queso. Cube the Velveeta and add to a saucepan. Add the Rotel. Don’t strain the Rotel. Set stove to medium low heat. Stir frequently until cheese is all the way melted. Add the bell pepper powder. Stir until well combined.
- Carefully remove the potatoes from the air fryer with tongs. Cut them in half long ways.
- Pour the queso over the potato. Top that with the pickled jalapenos and the sour cream. Serve.
Nacho Baked Potato
Air fried potato and then topped with homemade queso, pickled jalapenos and sour cream. So easy to make and ready in less than an hour.
Ingredients
- 4 Russet Potatoes
- 1/8 C Olive Oil
- 1 Tbs Salt
- 6 Ounces Velveeta
- 4 Ounces Rotel
- 1 Tsp Bell Pepper Powder
- 1/4 C Pickled Jalapenos
- 1/4 C Sour Cream
Instructions
- Thoroughly wash and dry the potatoes.
- Coat the potatoes in olive oil. Sprinkle them with salt. Set air fryer to 375 degrees for 30 minutes or until fork tender. If your potatoes are large set the timer for longer.
- While the potatoes are cooking, make the queso. Cube the Velveeta and add to a saucepan. Add the Rotel. Don't strain the Rotel. Set stove to medium low heat. Stir frequently until cheese is all the way melted. Add the bell pepper powder. Stir until well combined.
- Carefully remove the potatoes from the air fryer with tongs. Cut them in half long ways.
- Pour the queso over the potato. Top that with the pickled jalapenos and the sour cream. Serve.
[…] them on a Nacho Baked Potato, tacos, soups, pizzas, you name it. They keep their texture and taste even after months. They will […]