Stinkin’ Good Green Chile Potato Skins

stinkin' good green chile potato skins
Stinkin’ Good Green Chile Potato Skins
Who doesn't love potato skins? Spice them up with Stinkin’ Good Green Chile and you are ready to WOW your family and friends!
Print Recipe
Course Appetizer
Cuisine Mexican
Servings 4


  • 5 medium size russet potatoes
  • 2 T. melted butter or bacon fat
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup shredded Mexican jack cheese
  • 1 cup diced cooked chicken
  • 4 slices of cooked bacon diced
  • 1/4 cup Stinkin’ Good Green Chile
  • 1/4 cup Stinkin’ Good Green Queso
  • Sour Cream


  • Cook potatoes in oven at 350 degees 45 minutes or in Air Fryer at 390 degrees for 15-20 minutes until done (time and temp may vary).
  • Mix together cheese, chicken, bacon, green chile and queso in bowl and set aside.
  • Remove potatoes from oven when done, let cool, cut in half and scoop out most of the pulp (leave ¼” all around the potato) and discard or use for something else.
  • Place potato halves on a pan, brush on melted butter or bacon fat inside potatoes and on the edges, place back in oven for 2-3 minutes in air fryer or 5-10 minutes in oven to brown.
  • Remove from oven, scoop filling into each potato skin, put back in oven until cheese is melted and is golden brown.
  • Remove from oven, transfer onto a serving plate, serve with sour cream on top or on the side if desired.
  • Enjoy!

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