Tue. Oct 27th, 2020

Tailgating Recipe! Green Chile Cheeseburger Stuffed Potato Skins

low carb sugar free cranberry sauce

GET THE RECIPE!


Green Chile Cheeseburger Stuffed Potato Skins

Servings: 20 potato skins

 

Ingredients:

FOR THE POTATO SKINS

  • 10
    medium russet potatoes
  • olive oil
  • salt & pepper

FOR THE GREEN CHILI 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
    see below for a homemade version
  • 8
    oz
    Colby-Jack cheese, shredded

GARNISHES

  • Rio Luna Nacho Sliced Jalapeños
  • red onion
  • scallion
  • diced tomato

Instructions

PREPARING THE POTATO SKINS

  1. Preheat oven to 400°F (200° 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. When the potatoes are cool enough to handle, slice them in half carefully without tearing the skin. Scoop out the potato meat with a small spoon leaving about 1/4 inch along the bottom of each skin. Place them back in the oven for 15 minutes or until lightly browned along the edges. Set aside until ready to stuff.

MAKING THE GREEN CHILE CHEESEBURGER MIXTURE

  1. 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

  1. 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!

     

Hot Cheese Dip

Servings: 8

 

Ingredients:

  • 2
    tbsp
    butter
  • 2
    tbsp
    flour
  • 3/4
    cup
    half & half or milk
  • 4
    oz
    cream cheese
  • 4
    oz
    Colby-Jack cheese, shredded
  • 4
    oz
    American Cheese, torn in quarters
  • salt to taste

Instructions

MAKING THE CHEESE DIP

  1. In a small saucepan on medium heat, melt the butter. Add the flour and whisk together until a paste also known as a roux forms. Continually whisking, add the half & half, and the cream cheese. Lower the heat if it begins to bubble. Once the cream cheese is incorporated, add the rest of the cheese and whisk until it is all melted, smooth and combined. Taste and season with salt if needed. Your cheese dip is ready!

Recipe Notes

I like to blend cheeses but Colby-Jack or American cheese are both delicious on  their own in this recipe. Monterrey Jack and Cheddar work great too!