Makes: 20 potato skins
Prep Time: 15 mins
Cook Time: 1 hr and 20 mins
Ingredients
- For the potato skins:
- 10 medium russet potatos
- Olive oil
- Salt & pepper
- For the green chile cheeseburger filling:
- 1 tbs olive oil
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 tbsp chili powder
- 1 tsp salt & pepper
- 1 7 oz. can Rio Luna Organics Large Diced Green Chiles
- 1 cup prepared queso or cheese dip (visit Better Living for a homemade version)
- 8 oz Colby-Jack cheese, shredded
- Garnishes:
- Rio Luna Nacho Sliced Jalapeños
- Red onion
- Scallion
- Diced tomato
Made With
Directions
- Preparing the potato skins:
Preheat oven to 400°F. Rub the potatoes with olive oil, season with salt and pepper and poke each with a fork on each side. Place on a baking sheet and bake for 45 minutes or until fork-tender. Remove from oven and allow to cool. While the potatoes are baking make the chili cheeseburger stuffing. - <Making the green chile cheeseburger mixture:
Heat a large skillet on medium-high heat. Add the oil to the pan with the ground beef and onion and spices, turning and breaking up the meat with a spatula as you go (about 6-8 minutes). Once the beef is browned add the green chiles and then the cheese dip. Thoroughly mix. Turn heat off and begin stuffing potato skins. - <Stuffing the potato skins:Spoon a small amount of the beef mixture into each of the potato skins packing down gently. Sprinkle with shredded Colby-Jack cheese and broil for 3 to 5 minutes or until cheese is melted and slightly brown. Remove from the oven and add garnishes. Enjoy!
Recipe Note
This recipe was developed and featured on Better Living. The original blog post can be read here.
