Dinner

Chili Cheese Potato Skins Recipe

Name: Chili Cheese Potato Skins Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 Russet baking potatoes; Olive oil for coating; Neutral oil for frying (vegetable or canola oil), enough for frying; 2 tbsp SPG seasoning (salt, pepper, garlic blend); ¼ cup butter, melted; 1 cup shredded cheddar cheese; ½ cup milk; ½ cup sour cream; ¼ cup green onions, chopped; 2 cups leftover chili; Additional shredded cheddar cheese for topping (about ½ cup); 1 jalapeno, thinly sliced (about 8 slices); Herdez Chipotle Crema, for drizzling

ByCharlotte Montgomery February 19, 2026February 19, 2026

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Introduction

Chili Cheese Potato Skins are a delicious way to transform leftover chili and baked potatoes into a flavorful appetizer or snack. Crispy potato skins are stuffed with a creamy cheesy filling, topped with hearty chili and melted cheddar, then finished with a spicy kick.

The image shows two twice-baked potato halves placed on a silver wire rack lined with aluminum foil over a wooden board. Each potato half has a crispy, golden-brown skin as the base layer. The second layer is a creamy mashed potato filling topped with crumbled browned ground meat. On top of the meat layer, there is a melted yellow cheddar cheese layer that is scattered unevenly. The dish is garnished with three fresh green jalapeño slices on each potato, and an orange drizzle of sauce is applied over the cheese and jalapeños, creating a shiny finish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of leftover chili
4 Russet baking potatoes
¼ cup butter, melted
1 cup shredded cheddar cheese
½ cup milk
½ cup sour cream
¼ cup green onions, chopped
2 tbsp SPG seasoning (salt, pepper, garlic blend)
Herdez Chipotle Crema for topping
1 jalapeno, thinly sliced
Olive oil for coating potatoes
Neutral oil for frying potato skins

Instructions

Step 1: Preheat your oven to 425°F. Coat the potatoes with olive oil and bake them directly on the rack for about 1 hour, or until they are soft when pierced with a fork.
Step 2: Let the potatoes cool slightly, then cut each in half lengthwise. Carefully scoop out the insides into a bowl, leaving a thin layer to maintain the shape of the skins.
Step 3: Heat neutral oil in a frying pan to 350°F. Fry the potato skins until they turn golden brown and crispy, then drain on paper towels.
Step 4: In a bowl, combine the scooped-out potato with melted butter, cheddar cheese, milk, sour cream, green onions, and SPG seasoning. Mix thoroughly until creamy and well blended.
Step 5: Spoon the potato mixture back into each skin, filling them about two-thirds full.
Step 6: Top each filled potato skin with a spoonful of leftover chili, a sprinkle of cheddar cheese, and two slices of jalapeno.
Step 7: Place the potato skins on a baking sheet and bake at 350°F for 5 minutes, or until the cheese has melted completely.
Step 8: Remove from the oven and drizzle with Herdez Chipotle Crema before serving.

Tips & Variations

Use any type of leftover chili you have on hand, whether beef, turkey, or vegetarian.
For a milder option, omit the jalapeno or substitute with roasted red peppers.
Try adding cooked bacon bits or swapping cheddar for pepper jack cheese for extra flavor.
Make sure not to scoop out too much potato flesh to keep the skins sturdy for frying and stuffing.

Storage

Store any leftover chili cheese potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through and cheese is melted, about 10-15 minutes. Avoid microwaving to preserve crispiness.

How to Serve

The image shows several loaded potato skins placed on a metal rack covered with aluminum foil, resting on a wooden board with a white marbled texture in the background. Each potato skin has a crispy brown outer layer, filled with a creamy light beige mashed potato base, topped with dark browned ground meat, bright orange melted cheddar cheese, and drizzled with a shiny orange sauce. Two green jalapeño slices sit on top of each potato skin, adding a pop of fresh color and texture. The layers of crispy skin, creamy potato, meaty topping, cheese, sauce, and jalapeños create a rich and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the potato skins instead of frying them?

Yes, you can bake the scooped-out potato skins at 400°F for 15-20 minutes until crispy as a healthier alternative to frying.

What is SPG seasoning?

SPG stands for salt, pepper, and garlic, a simple seasoning blend that adds balanced flavor to dishes. You can make your own by mixing these three ingredients to taste.