Introduction

Chili Cheese Potato Skins are a delicious way to transform leftover chili and baked potatoes into a satisfying snack or appetizer. Crispy potato skins filled with a creamy potato mixture, topped with chili, cheese, and jalapenos, make for a flavorful treat that’s sure to please everyone.

Chili Cheese Potato Skins Recipe - Recipe Image

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
2 tbsp SPG seasoning
Herdez Chipotle Crema
1 jalapeno, thinly sliced

Instructions

Step 1: Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until they are soft when pierced with a fork.
Step 2: Once baked and cool enough to handle, cut each potato in half lengthwise and scoop out the insides into a bowl, leaving a thin layer inside the skins.
Step 3: Heat neutral oil to 350°F and fry the potato skins until they turn golden brown and crispy. Remove and drain on paper towels.
Step 4: In the bowl with the potato insides, mix the melted butter, shredded cheddar cheese, milk, sour cream, green onions, and SPG seasoning until smooth and well combined.
Step 5: Stuff each fried potato skin with the creamy potato mixture, filling them about two-thirds full.
Step 6: Spoon leftover chili over each filled potato skin, then sprinkle additional cheddar cheese on top and add two jalapeno slices per skin.
Step 7: Bake the stuffed potato skins at 350°F for 5 minutes, or until the cheese melts and everything is heated through.
Step 8: Remove from the oven and drizzle with Herdez Chipotle Crema before serving.

Tips & Variations

For extra crispiness, bake the potato skins a second time after frying before stuffing.
Substitute the cheddar cheese with a mix of pepper jack and mozzarella for a different flavor and melt.
If you don’t have leftover chili, a quick homemade or canned chili works well too.
Adjust the number of jalapeno slices based on your preferred spice level or omit for a milder dish.

Storage

Store any leftover stuffed potato skins in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and the cheese is melted again. Avoid microwaving to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of Russets?

Yes, sweet potatoes can be used as a substitute. They offer a sweeter flavor that pairs nicely with chili and cheese, though the texture will be softer.

Is it necessary to fry the potato skins?

Frying gives the skins a crisp texture that contrasts nicely with the creamy filling. However, you can bake them longer or broil to crisp instead if you prefer less oil.

Chili Cheese Potato Skins Recipe

Print Recipe

★★★★★

5 from 142 reviews

These Chili Cheese Potato Skins are a hearty and flavorful appetizer or snack made from crispy baked potato skins filled with a creamy cheesy potato mixture, topped with spicy chili, melted cheddar, jalapeno slices, and a drizzle of chipotle crema for an extra kick.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8 potato skins (serves 4) 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Potatoes and Skins

4 Russet baking potatoes
Olive oil (for coating)
Neutral oil (for frying)

Filling

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)

Toppings

2 cups leftover chili
Additional shredded cheddar cheese (for topping)
1 jalapeno, thinly sliced
Herdez Chipotle Crema (for drizzling)

Instructions

Bake the potatoes: Preheat your oven to 425°F. Coat the potatoes in olive oil evenly, then place them on a baking sheet and bake for about 1 hour or until the potatoes are soft when pierced with a fork.
Prepare the potato skins: Allow the potatoes to cool slightly, then cut each potato in half lengthwise. Carefully scoop out the insides into a bowl, leaving a sturdy shell for the skins.
Fry the potato skins: Heat neutral oil to 350°F in a deep pan or fryer. Fry the potato skins until they turn golden brown and crisp, then remove and drain on paper towels.
Make the filling: In the bowl with the potato insides, combine melted butter, shredded cheddar cheese, milk, sour cream, chopped green onions, and SPG seasoning. Mix thoroughly until smooth and creamy.
Stuff the skins: Fill each fried potato skin about two-thirds full with the prepared cheesy potato mixture.
Add chili and cheese topping: Spoon leftover chili evenly over each stuffed potato skin, then sprinkle additional shredded cheddar cheese on top. Add two jalapeno slices per skin for some heat.
Bake to melt cheese: Reduce the oven temperature to 350°F. Place the stuffed and topped potato skins back on the baking sheet and bake for 5 minutes or until the cheese melts and starts to bubble.
Finish with chipotle crema: Remove from the oven and top each potato skin with a drizzle of Herdez Chipotle Crema before serving.

Notes

Use leftover chili to save time and add flavor, but fresh chili can be used as well.
Be cautious when frying the potato skins as the oil is hot; turning carefully to avoid splashes.
You can adjust the amount of jalapeno slices based on your heat preference or omit for a milder version.
SPG seasoning is a salt, pepper, and garlic blend commonly used to season potatoes.
Ensure potato skins are crisp after frying so they hold the filling without getting soggy.

Keywords: Chili Cheese Potato Skins, Potato Skins, Appetizer, Chili Topped Potato, Baked Potato Skins, Cheesy Potato Skins