One of my favorite foods has always been potatoes. These Green Chili Potato Skins are one of my new favorite snacks and appetizers, perfect for watching football or the big game! Make the green chili and potato skin shells in advance for fast and easy assembly when you need them.
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The combination of spicy green chili and melted cheese in the perfect potato skin shell is pretty much a piece of heaven on earth. Make the green chili as hot or mild as you would like, with pork or without (vegetarian friendly), and throw some bacon on top for the meat lovers! Sour cream is a perfect dipping sauce to help cool the heat from the chile peppers. I could eat an entire plate of these.
You can find detailed instructions on how to make the best potato skin shells here! It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with. Plus my technique above is so much faster! The topping possibilities are endless! Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good!
Any green chili that you like will work well for this recipe, but I am partial to my own! There are two versions: Pork Hatch Green Chili and a Vegetarian Hatch Green Chili. I am OBSESSED with the green chili. It is one of my most requested dishes and has won multiple awards, so hopefully you love it too! This Green Chili Potato Skins recipe is a great way to use leftover green chili (if you have any left!) so go ahead and make that big batch on a weekend or day off, stick some leftover green chili in the freezer, and you will be able to make these skins in no time!
- 12 potato skin shells (see note for recipe)
- 1 1/2 cups green chili (see note for recipe)
- 1 cup monterey jack cheese shredded
- 2 slices bacon cooked and chopped, optional
- sour cream for serving
- Preheat oven to 350F.
- Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
- Scoop the green chili into each potato skin shell. Add chicken or pork if desired and not in the green chili. The exact amount you will need will vary slightly based on the shape and size of the potatoes you use.
- Sprinkle the monterey jack cheese over the top of the skins. If using the bacon, sprinkle on top of the cheese.
- Bake the potato skins until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
- Remove the potato skins from the oven and serve warm with sour cream or other dipping sauces as desired.