Prep: 12 Mins Cook: 80 Mins
These can be served as a side dish or as an appetizer.

Cheesy Green Chile Potato Skins



Preheat oven to 350°F.

Bake potatoes in oven until tender, about 1 hour. Remove from oven and allow to cool down, about 30 minutes. Cut in half and remove the pulp without breaking the skin. (For appetizer servings: Cut potato in half, remove pulp and then cut each half in half.)

In a large bowl, combine 1/2 of the potato pulp*, eggs, green chiles, cheddar cheese, hot pepper sauce and salt. Spoon the mixture into each potato skin.

Preheat oven to 425°F.

Place stuffed potatoes on a lightly oiled baking sheet. Bake for about 15 to 20 minutes or until cheese is melted. Remove from oven; top with taco sauce.

*Add more potato pulp for a heavier consistency, if desired. Refrigerate remaining pulp for future use or discard.
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