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Who doesn’t love a housewarming party? Whether you’re an avid football fan or just out for fun, one of the best parts of football season is the food. When I think of great wraps or game day eats, I think of cheesy meat bites that are super satisfying and easy to eat with your hands. And if they have a nice spicy kick, even better.
One of my favorite game day appetizers combines the best of two of my favorite things to eat: loaded potato skins and a green chile cheeseburger. These Chili Cheeseburger Potato Green Crusts are everything you want in a backyard appetizer. Spicy, meaty, cheesy, hand-shaped and shaped like little footballs. Score!
What makes this recipe special?
These are not your average potato skins. This recipe takes New Mexico’s beloved green chile cheeseburger and turns it into a crowd-pleasing finger food for Super Bowl parties, tailgating, or any game-day get-together. They’re face-friendly, crowd-feeding, and offer crispy potatoes, salty beef, melty cheese, and just the right amount of heat. The best part? You can customize the spice level and cheese sauce to suit your crowd.
Green chile cheeseburger filling
To make the Green Chile Cheeseburger filling, start by tossing ground beef with onions and spices such as chili powder, garlic powder, pepper, and a sprinkling of salt. But a stuffed Green Chile Cheeseburger needs heat, right? That’s where Rio Luna Large Organic Green Chile Cuts enter When the beef is browned, add a can of Rio Luna Organic Large Green Chiles and stir. The chiles give the beef mixture a nice kick and a touch of mild heat, it’s perfect.
If you live in New Mexico, where green chiles and chile cheeseburgers are a staple, fresh green chiles are available year-round. But for the rest of us, canned varieties are the most convenient way to get that green chile goodness without getting on the plane. I love having it on hand to add to chili, soup, stew, nachos, eggs, sauces, or whenever a dish needs a kick.
I have tasted canned chile and its flavor Organic Rio Luna it’s among the best (I’m obsessed with their jalapeño pickles too!). Not only are they certified organic and non-GMO, but they’re also fat-free, 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 chips responsibly. That’s something I can totally get behind.
Organic Rio Luna Peppers and Chiles are available at Whole Foods nationwide.
Chili cooking tip: Cooking for guests who can’t stand the heat? Check the Rio Luna can labels for the heat index gauge on the side to show you exactly what heat level you’re dealing with.
There are two ways to make green chile stuffed beef cheese. Sometimes I’ll make it from scratch, but if I’m in a rush I’ll use pre-made cheese sauce or queso sauce. 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, skip the cheese sauce and just sprinkle with grated cheese.
Preparing Potato Skins
After the potatoes are baked, let them cool down a bit. They are easier to collect this way. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about ¼ inch of skin on the inside of the potato. Do not scratch the skin! Pop the crust back in the oven for a bit to crisp up the edges. Now they are ready to be filled.
Assembling Potato Skins
Spoon and fill each crispy potato skin with about ¼ cup of the green chile cheesy meat mixture (this will depend on the size of the potatoes). Gently place it inside the potato skin to create a cheeseburger layer. Once you’ve finished filling all your skins, sprinkle a little cheese on top and fry until melted or slightly browned. Now you are ready to dish!
Potato skin tip: Save your leftover potato flesh for mashed potatoes, shepherd’s pie, potato pancakes or to add to soups, omelets or casseroles.
Green Chili Cheeseburger Served with Potato Skins
Green Chili Cheeseburger Potato Skins Before serving these super delicious skins, I want to garnish them with chopped red onion, diced tomatoes, and scallions. To get an extra zip, a Rio Luna Nacho Organic Jalapeno Slice in each cover it brings everything home for a touch. They are very good. You can even draw little football laces on some of them with sour cream for game day fun.
Make Ahead and Storage Tips
Go ahead: Cook and take out the potatoes 1 day in advance. Store the peeled skin in an airtight container in the refrigerator. Prepare the beef filling 2 days in advance and refrigerate. Heat the filling before assembling and baking.
Frosting: Freeze the rolled (but not roasted) potato skins on a baking sheet, then transfer to freezer bags for up to 2 months. Bake 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 heated through and cheese is melted. You can also use an air fryer at 350°F for 5-7 minutes for a crispy skin.
Party Planning: For a crowd, prepare everything the day before and gather 1-2 hours before the guests arrive. Keep warm in a 200°F oven until ready to serve.
See also
Recipe variations
Bacon Cheeseburger Potato Skin: Add ½ cup of crispy bacon crumbles to the stuffed beef and sprinkle on top before grilling. Because everything is better with bacon.
Vegetarian Chilean Potato Skins: Replace beef with black beans or plant-based meats. Add extra green peppers and cheese for maximum flavor.
Spicy Version: Use Rio Luna’s hot green chiles, add chopped fresh jalapeños to the filling and top with extra jalapeño slices. Perfect for heat lovers.
Loaded Deluxe Style: Finished potato skins topped with sour cream, guacamole, pico de gallo, extra cheese and crispy fried onions for a great presentation.
Breakfast Potato Skin: Fill with scrambled eggs, breakfast sausage or chorizo, cheese and green peppers. Add salsa and sour cream for an amazing brunch dish.
BBQ Cheeseburger Potato Skin: Mix a spoonful of BBQ sauce into the stuffed beef and add the crispy onions and cheddar cheese.
When you serve these Green Chile Cheeseburger Potato Skins at your next party, I guarantee they’ll be gone before you know it.
GET THE RECIPE!
Green Chili Cheeseburger Stuffed Potato Skin
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beat it
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Spatula
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Measuring Cup
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frying pan
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Baking pan
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the spoon
FOR THE POTATO SKIN
- 10 medium potatoes
- olive oil
- salt and pepper
GREEN PEPPER FOR CHEESE BURGER FILLING
- 1 tbs olive oil
- 1 lb lean beef
- 1 small onion, chopped
- 1 spoon chili powder
- 1 tsp salt and pepper
- 1 7 oz. can Rio Luna Organics Small Green Chiles
- 1 the cup prepared queso or cheese sauce see below for a home version
- 8 oz Colby-Jack cheese, shredded
the rest
- Rio Luna Nacho Sliced Jalapeno
- red onion
- scallions
- sliced tomato
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 pierce each one on each side with a fork. Place on a baking sheet and bake for 45 minutes or until fork tender. Remove from oven and let cool. While the potatoes are baking make the chili cheeseburger filling.
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When the potatoes are cool enough to handle, carefully cut them in half without tearing the skin. Scoop out the potato flesh with a small spoon leaving about 1/4 inch on the bottom of each skin. Place them back in the oven for 15 minutes or until slightly browned around the edges. Set aside until ready to fill.
MAKING GREEN CHILE CHEESE BURGER MIX
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Heat a large skillet over medium-high heat. Add the oil to the pan with the ground beef and the onions and spices, turning the meat and breaking it up as you go with a spatula (about 6-8 minutes). Once the beef is browned, add the green peppers and then the cheese sauce. Mix well. Turn off the heat and start filling the potato skins.
POTATO SKIN FILLING
GET THE CHEESE DIP RECIPE
Hot Cheese Sauce
- 2 spoon the butter
- 2 spoon the flour
- 3/4 the cup half and half or milk
- 4 oz cream cheese
- 4 oz Colby-Jack cheese, shredded
- 4 oz American Cheese, torn into quarters
- salt to taste
MAKING THE CHEESE BREAD
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In a small saucepan over medium heat, melt the butter. Add the flour and stir together until it forms a dough known as a roux. Stirring constantly, add half and half and cream cheese. Lower the heat if it starts to bubble. Once the cream cheese is incorporated, add the rest of the cheese and stir until everything is melted, smooth and combined. Taste and season with salt if needed. Your cheese eating is ready!
I like to mix up the cheeses, but Colby-Jack or American cheese are both delicious in this recipe. Monterrey Jack and Cheddar work great too!
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