* This post is sponsored by Rio Luna Organic Peppers. The information and content presented here is all ours.
Who doesn’t love an at-home tailgate party? Whether you’re a diehard football fan or just in it for the fun, one of the best parts of the football season is the food. When I think of great tailgating food or game day eats, I think of cheesy meaty bites that are super satisfying and easy to eat with your hands. And if they have a nice spicy kick to them, even better.
One of my favorite game day appetizers combines the best of two of my favorite things to eat – loaded potato skins and green chile cheeseburgers. These Green Chile Cheeseburger Potato Skins are everything you’d want in a tailgate appetizer. They’re spicy, meaty, cheesy, handheld, and shaped like little footballs. Score!
What Makes This Recipe Special
These aren’t your average potato skins. This recipe takes the beloved New Mexico green chile cheeseburger and transforms it into a crowd-pleasing finger food perfect for Super Bowl parties, tailgating, or any game day gathering. They’re make-ahead friendly, feed a crowd, and deliver that perfect combination of crispy potato, savory beef, melted cheese, and just the right amount of heat. The best part? You can customize the spice level and cheese sauce to suit your crowd.
Making The Green Chile Cheeseburger Filling
For the Green Chile Cheeseburger filling, start by browning lean ground beef with diced onion and spices like chili powder, garlic powder, pepper, and a sprinkling of salt. But a Green Chile Cheeseburger filling needs heat, right? That’s where Rio Luna Organic Large Diced Green Chiles come in. Once the beef is browned, add a can of Rio Luna Organic Large Diced Green Chiles and stir. The chiles give the beef mixture a nice tang and a touch of mild heat that’s just perfect.
If you live in New Mexico where green chiles and the green chile cheeseburger reign supreme, fresh green chiles are accessible year-round. But for the rest of us, canned varieties are the most convenient way to have that green chile goodness without getting on a plane. I love keeping them on hand to add to chili, soups, stews, nachos, eggs, dips, or anytime a dish needs some kick.
I’ve tasted my fair share of canned chiles and the flavor of Rio Luna Organic is among the best (I’m obsessed with their pickled jalapeños too!). Not only are they certified organic and GMO-free, but they’re also fat-free, super low-calorie, cholesterol-free, and kosher. They’re also an environmentally conscious company that uses sustainable practices like recycling, drip irrigation, and crop rotation to grow their chiles responsibly. That’s something I can totally get behind.
Rio Luna Organic Peppers and Chiles are available at Whole Foods nationwide.
Chili Cooking Tip: Cooking for guests that can’t handle the heat? Check the Rio Luna can labels for the heat index meter on the side to show you exactly what heat level you’re working with.
For the cheese in the green chile beef filling, there are two ways to go. Sometimes I’ll make it from scratch, but if I’m in a hurry I’ll simply use a prepared cheese sauce or queso dip. If you want to make a delicious homemade cheese sauce instead, I’ve included a recipe for that below. For a lighter version of these potato skins, you can omit the cheese sauce and simply sprinkle shredded cheese on top.
Prepping The Potato Skins
After the potatoes are done baking, allow them to cool slightly. They’re easier to scoop this way. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving about ¼ inch of potato on the inside skin. Don’t tear the skin! Pop the skins back in the oven for a bit to crisp up the edges. They’re now ready to stuff.
Assembling The Potato Skins
Spoon and fill each crispy potato skin with about ¼ cup of cheesy green chile beef mixture (this will depend on the size of your potatoes). Pack it down gently to create a cheeseburger layer inside the potato skin. When you’re done filling all your skins, sprinkle on a little more cheese and broil until melted or slightly browned. You’re now ready to plate!
Potato Skin Tip: Save the leftover potato flesh you scooped out for making mashed potatoes, shepherd’s pie, potato pancakes, or adding to soups, omelets, or casseroles.
Serving The Green Chile Cheeseburger Potato Skins
Before serving these super yummy Green Chile Cheeseburger Potato Skins, I like to garnish them with diced red onion, diced tomato, and scallion. For an extra bit of zip, a Rio Luna Organic Nacho Sliced Jalapeño on each skin brings it all home for a touchdown. They’re so good. You can even draw little football laces on some with sour cream for game day fun.
Make Ahead & Storage Tips
Make Ahead: Bake and scoop potatoes up to 1 day ahead. Store scooped skins in an airtight container in the fridge. Prepare the beef filling up to 2 days ahead and refrigerate. Reheat filling before assembling and baking.
Freezing: Freeze assembled (but not broiled) potato skins on a baking sheet, then transfer to freezer bags for up to 2 months. Bake from frozen at 375°F for 25-30 minutes, then broil to melt cheese.
Reheating: Reheat leftover potato skins in a 350°F oven for 10-12 minutes until warmed through and cheese is melty. You can also use an air fryer at 350°F for 5-7 minutes for extra crispy skins.
Party Planning: For a crowd, prep everything the day before and assemble 1-2 hours before guests arrive. Keep warm in a 200°F oven until ready to serve.
Recipe Variations
Bacon Cheeseburger Potato Skins: Add ½ cup crumbled crispy bacon to the beef filling and sprinkle more on top before broiling. Because everything’s better with bacon.
Vegetarian Green Chile Potato Skins: Replace ground beef with black beans or plant-based ground meat. Add extra green chiles and cheese for maximum flavor.
Extra Spicy Version: Use Rio Luna’s hot green chiles, add diced fresh jalapeños to the filling, and top with extra sliced jalapeños. Perfect for heat lovers.
Loaded Deluxe Style: Top finished potato skins with sour cream, guacamole, pico de gallo, extra cheese, and crispy fried onions for an over-the-top presentation.
Breakfast Potato Skins: Fill with scrambled eggs, breakfast sausage or chorizo, cheese, and green chiles. Top with salsa and sour cream for an amazing brunch dish.
BBQ Cheeseburger Potato Skins: Mix a tablespoon of BBQ sauce into the beef filling and top with crispy onion strings and cheddar cheese.
Once you serve these Green Chile Cheeseburger Potato Skins at your next tailgating party, I guarantee they’ll be gone before you know it.
GET THE RECIPE!
Green Chile Cheeseburger Stuffed Potato Skins
Equipment
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Whisk
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Spatula
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Measuring Cup
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Skillet
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Baking Pan
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Spoon
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
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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.
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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
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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
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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!
Video
GET THE CHEESE DIP RECIPE
Hot Cheese Dip
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
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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!
Notes
More Game Day Recipes You’ll Love
- Chili Cheese Dog Egg Rolls
- BBQ Chicken Nachos
- Jerk Chicken Nachos
- Chorizo Stuffed Baked Jalapeños
- Sausage Stuffed Jalapeños
- Spinach Artichoke Dip
- New Orleans Seafood Gumbo
The post Green Chile Cheeseburger Potato Skins (Best Tailgate Recipe) appeared first on Better Living.
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