17 oz. can Rio Luna Organics Large Diced Green Chiles
1cupprepared queso or cheese dipsee below for a homemade version
8ozColby-Jack cheese, shredded
GARNISHES
Rio Luna Nacho Sliced Jalapeños
red onion
scallion
diced tomato
DIRECTIONS
PREPARING THE POTATO SKINS
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.
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
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
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!