Chili Con Queso Potato Skins: A Game-Changing Appetizer
Chili Con Queso Potato Skins is my game day/ party entry in the Desert Pepper Bloggers Recipe Contest!
Hubby's Seal of Approval
They say the way to a man's heart is through his stomach. As an award-winning home cook and blogger, that saying holds some weight! But let me tell you, getting a rave review from my husband for my food is a rare feat. He often claims disinterest, uttering the infamous, "I'm just not into food." So, when he declared, "These potato skins are really good! Make them again!" – well, let's just say I wore a winning smile for days.
This recipe isn't just for game days. It's a versatile crowd-pleaser perfect as an appetizer, snack, side dish, lunch bite, or even a light dinner. Served with a side salad, it becomes a satisfying main course, just like Hubby enjoyed it. Plus, you can make potato skins ahead of time for effortless entertaining.
Desert Pepper Trading Post Bounty
When I received the exciting news that I was chosen as one of 50 bloggers for the Desert Pepper contest, I couldn't wait to explore their delicious products provided:
Chile Con Queso: A creamy, cheesy dip with a kick, perfect for elevating any dish.
Cantina Medium Red Salsa: A vibrant blend of peppers offering the perfect "just right" amount of heat.
Peach Mango Salsa: A delightful fusion of sweet and savory, bursting with juicy fruit flavors.
Why You'll Fall in Love with These Stuffed Potato Skins
Creamy, Cheesy Filling: The star of the show! Desert Pepper Chile Con Queso forms the base, creating a luxurious, cheesy filling with a touch of heat.
Crispy Potato Shells: Baked to perfection, the potato skins offer a delightful textural contrast to the creamy interior.
Flavorful Pops: Bacon crumbles add a savory touch, while fresh cilantro and scallions bring a welcome freshness.
Customization Options: Don't have Cantina Medium Red Salsa on hand? No worries! Substitute it with Desert Pepper Peach Mango Salsa for a sweet-heat twist.
Step-by-Step Guide to Stuffed Potato Skins Cheesy Goodness
Crispy Bacon Bits: Preheat your oven to 400°F and bake the bacon strips until crisp. Pat off excess grease and crumble for later use.
Baked Potatoes: While the bacon cooks, bake the potatoes until tender when pierced with a fork. Once cool enough to handle, halve and scoop out the flesh, leaving a 1/4-inch border.
Seasoned Skins: Brush the potato skins with garlic olive oil and sprinkle with a mixture of granulated garlic, onion powder, and salt. Bake for 20-25 minutes for a crispy exterior.
Flavorful Filling: Combine the Desert Pepper Chile Con Queso, Cantina Medium Red Salsa (or Peach Mango Salsa!), sour cream, scallions, and remaining seasoning in a bowl. Gently fold in the potato flesh, breaking it into bite-sized pieces.
Assemble and Bake: Fill the potato skins with the flavorful mixture and top with crumbled bacon. Return to the oven for 10-15 minutes to warm through.
Final Touches: Sprinkle with fresh cilantro and serve with additional Desert Pepper Salsa. For a fun football party presentation, pipe sour cream into a piping bag and create "laces" on top of the skins, resembling a football!
Stuffed Potato Skins Make-Ahead and Leftovers
These skins are fantastic for planning ahead! Here's how:
Make Ahead:
Bake the potatoes, scoop out the flesh, and prepare the filling the day before. Store everything covered in the refrigerator. When ready to serve, simply brush the skins with oil, bake as directed, fill, and bake for 20-25 minutes to warm through.
Leftovers:
Leftover skins can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 30 seconds to 1 minute, or bake at 350°F for 10-15 minutes until heated through. Be aware that the microwave method won't yield a crispy texture.
Desert Pepper: A Passion for Flavor
One of the reasons I love participating in sponsored recipe contests is learning the stories behind the brands. Desert Pepper Trading Company, a multi-generational family-owned business, has a fascinating history, beginning on the border of Texas, Mexico, and New Mexico. Their passion for quality ingredients and authentic flavors shines through in every product. Read more about Desert Pepper Trading Post here!
Looking for Desert Pepper Trading Post?
You can find Desert Pepper products at major retailers like Sprouts, Publix, and Walmart, or simply search online using an Instacart search and the Desert Pepper Product you desire. For more information on Desert Pepper Trading Post, and for recipes check out the hashtags and the social media links below.
Chile Con Queso Stuffed Potato Skins
Yields 12 potato skins
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Ingredients
6 slices bacon, chopped into 1-inch pieces
6 medium Russet Potatoes, washed and scrubbed
1/2 tablespoon coarse salt for outside of potatoes
3 tablespoons garlic olive oil
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon standard salt
3/4 cup Desert Pepper Chile Con Queso
1/4 cup Desert Pepper Cantina Medium Red Salsa
1/4 cup sour cream
1/4 cup chopped scallions
1/4 cup chopped cilantro
Instructions
Step 1: Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange bacon pieces on the pan in a single layer, and place into a cold oven. Set the timer for 15 minutes.
Step 2: Heat the oven to 400°F. Be sure to check the bacon after 10 minutes, rotating the pan or rearranging the bacon as needed. Cook the bacon until crispy.
Step 3: Remove the bacon once it is crispy, pat it with a paper towel. Keep it crispy on a Baer’s rack, then crumble. Leave the bacon fat in the pan.
Step 4: Roll the potato in the bacon fat on the pan, and sprinkle with coarse salt. Bake the potatoes for 60 minutes or until tender when pierced with a fork. Place potatoes on a baker’s rack until cool enough to handle.
Step 5: Halve the potatoes lengthwise. Use a spoon to scoop out the potato flesh, leaving about 1/4-inch of flesh attached to the skin. Place the potato flesh on a cutting board or parchment paper, and set aside.
Step 6: Brush the outside and inside of the potato skin with garlic olive oil. Combine the granulated garlic, onion powder, and salt. Use about 1/2-teaspoon of the seasoning mix, and sprinkle on the inside of the potato skin. Place the seasoned potato skins back on a baking sheet, and bake at 400°F, for 20- 25 minutes.
Step 7: In a medium bowl, mix Desert Pepper Chile Con Queso, Desert Pepper Cantina Medium Red Salsa, sour cream, scallions, and remaining seasoning. Lightly fold the potato flesh with the cheese sauce, breaking up the potato into bite size pieces, while mixing. The mixture should be chunky.
Step 8: Spoon the Chile Con Queso potato mixture into the baked potato skins. Top with bacon bits. Return to the oven for 10 to 15 minutes to warm through.
Step 9: To serve, sprinkle with cilantro, and serve with additional Desert Pepper Salsa. If serving at a football party, place sour cream in a piping bag or resealable plastic bag, and make sour cream laces to resemble a football.
Note:
Leftovers can be stored covered in the refrigerator and reheated in the microwave for 30 seconds.
Desert Pepper Cantina Medium Red Salsa can be substituted with Desert Pepper Peach Mango Salsa for a sweet-heat kick.
Chile Con Queso Potato Skins can be served as a side dish! Delicious with grilled chicken, steak, or pork.
Recipe Author: Merry Graham from A Merry Recipe
For more of my Desert Pepper Trading Post Recipes:
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