Stuffed Green Chile Potato Skins with Melted Cheese & Bacon

These Fully Loaded Green Chile Potato Skins work perfectly as an appetizer, a game-day snack, or a casual weeknight meal. Choose mild green chiles if you prefer little heat, or a hotter variety if you like things spicy. For a vegetarian version, simply omit the bacon.

Football season and potatoes go hand in hand for me — potatoes are my favorite root vegetable — so I created a more flavorful, slightly lighter take on classic potato skins that’s ideal for watching the game or serving to friends.

I enjoy the energy of game day — the cheering, the excitement — and I also love to snack while watching. For Food Network’s SummerFest I wanted to highlight potatoes with a recipe that blends familiar comfort with bright, fresh flavors.

I kept the essence of the traditional potato skin but added fresh tomatoes from the garden and green chiles to lift the flavors. The mix of bacon, chiles, tomatoes, cheese and a tangy taco cream topping gives each bite great contrast and texture.

Potatoes get a bad rap sometimes because of heavy toppings, but they’re naturally nutritious: a great source of vitamin C and potassium, containing B6, and with no fat, sodium or cholesterol when plain. Use lighter portions or swaps for toppings if you’re watching calories.

For this recipe, Russet potatoes are ideal because they roast up light and fluffy, giving the skins a satisfying contrast of crispy edges and tender interior.

Mexican-inspired flavors pair beautifully with potato skins. If you can find Hatch green chiles, they add a distinctive, mild heat; roasted and frozen chiles also work well. Canned roasted chiles are a convenient alternative and make a great pantry standby.

Fresh herbs, like cilantro, make a bright finishing touch, but green onions are an easy way to add color and bite. The star for these skins is the Taco Cream — sour cream seasoned with taco spice and fresh lime juice — which is simple to prepare and adds tangy, savory creaminess.

When you host friends for game day, add these Fully Loaded Green Chile Potato Skins to the menu — they’re easy, crowd-pleasing, and full of bold, balanced flavor. I always appreciate feedback, so let me know how yours turn out!

Ingredients needed for Fully Loaded Green Chile Potato Skins:

• 6 slices gluten-free bacon
• 8 medium Russet potatoes, scrubbed
• 4 tbsp (1/2 stick; 57g) melted butter
• Kosher salt and freshly ground black pepper
• 1-1/2 cups (170g) shredded cheddar cheese
• 4 oz (113g) roasted green chiles, chopped (Hatch if available)
• 3 medium ripe tomatoes, seeds removed and diced
• 3 green onions, thinly sliced
• 1/2 cup (113g) sour cream
• 2 tsp freshly squeezed lime juice
• 1–2 tbsp gluten-free taco seasoning
• Lime wedges for garnish

PRO Tip:

Russet potatoes are the best choice: they roast light and fluffy, giving the ideal texture for scooped skins.

How to make Fully Loaded Green Chile Potato Skins:

1. Preheat the oven to 375°F (191°C).
2. Make the Taco Cream: whisk together sour cream, lime juice and taco seasoning. Taste and adjust, then refrigerate until serving.
3. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble when cool.
4. Roast the scrubbed potatoes on a baking sheet until soft, about 1 hour (time varies with size). Alternatively, microwave them, turning halfway through. Let cool until you can handle them.
5. Set the oven to broil and position a rack about 8 inches from the element. Slice each potato lengthwise and scoop out most of the flesh, leaving about 1/2 inch of potato in the skins.
6. Place the potato halves cut-side down on the baking sheet and brush with half the melted butter. Season with salt and pepper and return to the oven briefly until the butter bubbles, watching closely.
7. Turn the halves cut-side up, brush with the remaining butter, season again, and broil until the edges begin to brown and crisp. Remove from the oven.
8. Fill each hollow with bacon, chiles and tomatoes, then top with shredded cheese. Broil just until the cheese melts and bubbles. Sprinkle with green onions.
9. To serve, arrange two halves per plate, garnish with lime wedges, and drizzle with Taco Cream. Serve hot, passing extra cream at the table.

PRO Tip:

The scooped potato flesh can be enjoyed with butter or saved for another use, such as gnocchi or potato patties.

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The suggestions here are not intended as dietary advice. Unauthorized use or duplication of proprietary material without approval is prohibited. This post was first shared in Sept 2013 and updated in 2023.