Chili Cheese Potato Skins Recipe
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.
- 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
Find it online: https://cookedbycleo.com/chili-cheese-potato-skins-recipe/
