Green Chile Cheeseburger Stuffed Potato Skins

This recipe was developed and featured on Better Living. The original blog post can be read here.

Makes: 20 potato skins

Prep Time: 15 min.

Cook Time: 1 hour and 20 min.


  • 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


  1. 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.

  2. 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.
  3. 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!