Spicy Potato Skins
The amount of ingredients for the following potato skin recipe varies based on the size of the potato and how many skins you are making. Feel free to adapt to your taste buds and/or swap out ingredients based on what you already have at your house. The most important ingredient is the green chile.
Ingredients
- potatoes – baked, then cut in half
- cheese – I used Cotija, a softer variety with a bit of a kick like feta. Any form of cheese that melts will work. Sharper cheeses pair well with green chile. Shred or crumble.
- bacon
- green chile – I use one roasted green chile, peeled and cut in half. Chopped is also an option if you don’t want to slather each skin. If you chop one medium to large roasted chile, it could feasibly cover 3 potato skins. Matter of chile preference. I like a lot of chile.
- onion, minced
- 3/4 – 1 T olive oil for every 1/2 medium onion used.
- red bell pepper, finely minced. Use about 1/4 small to medium red bell pepper per 2 medium potatoes.
Dip Options
- Salsa
- Ranch
Garnish Options
- Sour Cream
- Green onions, chopped
Prepping Potato Skins
- Pre-heat the oven to 400 degrees.
- Saute onion until they are translucent and beginning to carmelize. Use approximately 3/4 – 1 tablespoon of olive oil for every 1/2 medium-sized onion used.
- Fry 1 piece of bacon per potato used (for small to medium potatoes), 1.5-2 slices for large potatoes. I tend to fry the bacon until it is fairly crispy so it is easy to crumble.
Directions
Step 1: Bake the potatoes at 400 degrees until the inside is soft enough to remove with a spoon.
Step 2: Use a spoon to remove the potato. Leave enough to keep the skin from ripping, but remove enough to load it with plenty of goodies. I save the potato to make breakfast burritos or hash browns.
Step 3: Bake skins for 5-10 minutes, longer for crispier potato skins.
Step 4: Line the shell with green chile. Top with approximately 1/2 – 1 teaspoon of sauteed onion, depending on the size of the potato skin. Distribute evenly. Add crumbled bacon. Top generously with shredded or crumbled cheese. Sprinkle with finely minced red bell pepper.
Step 5: Bake for 25-30 minutes (until cheese melts). Serve with salsa or ranch dip. Alternately, garnish with sour cream and green onions.
Dinnerware | Kelly Jo Designs
Dion’s Green Chile Ranch
