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Chili Cheese Potato Skins Recipe

★★★★★

4.4 from 126 reviews
  • Author: Charlotte
  • Total Time: 1 hour 30 minutes
  • Yield: 8 potato skins (4 potatoes halved) 1x

Description

These Chili Cheese Potato Skins are a perfect savory snack or appetizer made with crispy baked potato skins filled with a creamy mixture of mashed potatoes, cheddar cheese, and sour cream, then topped with hearty leftover chili, jalapenos, and melted cheese, finished off with a smoky chipotle crema drizzle for an irresistible flavor combination.

Ingredients

Scale

Potatoes and Skin Preparation

  • 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)

Filling

  • ¼ cup butter, melted
  • 1 cup shredded cheddar cheese
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup green onions, chopped

Topping

  • 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

Instructions

  1. Bake Potatoes: Preheat your oven to 425°F (220°C). Coat the Russet potatoes lightly with olive oil and place them on a baking sheet. Bake for about 1 hour until the potatoes are soft and easily pierced with a fork.
  2. Prepare Potato Skins: Remove potatoes from the oven and let cool slightly. Cut each potato in half lengthwise, then carefully scoop out the insides into a bowl, leaving a sturdy skin shell.
  3. Fry Potato Skins: Heat neutral oil in a deep pan or skillet to 350°F (175°C). Fry the potato skins in batches until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
  4. Make the Filling: In the bowl with the scooped-out potato, add melted butter, shredded cheddar cheese, milk, sour cream, chopped green onions, and SPG seasoning. Mix well until smooth and creamy.
  5. Stuff Potato Skins: Spoon the creamy potato mixture back into each potato skin, filling them about two-thirds full.
  6. Add Toppings: Generously spoon the leftover chili over each stuffed potato skin. Sprinkle the tops with additional shredded cheddar cheese and place 2 jalapeno slices on each half.
  7. Bake to Melt Cheese: Reduce oven temperature to 350°F (175°C). Place the stuffed skins on a baking sheet and bake for 5 minutes or until the cheese melts and topping is heated through.
  8. Finish with Chipotle Crema: Remove from the oven and drizzle a small amount of Herdez Chipotle Crema over each potato skin for a smoky, spicy finish before serving.

Notes

  • Use leftover chili to save time and add robust flavor, but any well-seasoned chili works.
  • For a milder version, omit jalapenos or reduce the slices.
  • These potato skins can be prepped ahead up to the frying step and baked just before serving.
  • SPG seasoning is a simple blend of salt, pepper, and garlic powder; adjust seasoning to taste.
  • Ensure potatoes are fully cooled before scooping to maintain skin integrity.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Appetizer
  • Method: Baking and Frying
  • Cuisine: American

Keywords: potato skins, chili cheese, baked potato, appetizer, snack, cheddar cheese, jalapeno, chipotle crema

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Find it online: https://tastyadventureguide.com/chili-cheese-potato-skins-recipe/