Green Chili Potato Skins
Use vegetarian green chili for a vegetarian skin, or a pork green chili for the meat lovers. Bacon is a great topper for meat lovers as well!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 skins
- 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.
Learn how to make your own potato skin shells here! They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.
Use our popular and award-winning recipes for Pork Hatch Green Chili or Vegetarian Hatch Green Chili! You can also use any other green chili that you love. It is best to use a thicker green chili so it does not run out of the shells when bitten into. You can reduce green chili at a simmer on medium-low heat if needed.
The potato skin shells and green chili can be made in advance for quick assembly.
Calories: 191kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 191mg | Potassium: 459mg | Fiber: 2g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg