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Cowboy Potato Skins Recipe

Cowboy Potato Skins Recipe
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★★★★★

5.1 from 26 reviews

Deliciously crispy Cowboy Potato Skins loaded with a flavorful beef and bean chili, crispy bacon, melted Mexican cheese, and topped with pickled jalapeños, scallions, fresh cilantro, and creamy sour cream. Perfect as a hearty appetizer or snack for game day or gatherings.

Ingredients

Scale

Potatoes

  • 4 medium russet potatoes (about 2 lbs. total)
  • 1 tbsp. vegetable oil
  • Kosher salt, to taste

Chili and Toppings

  • 1 1/4 cups store-bought or leftover homemade chili with beef and beans, divided
  • 1/2 cup shredded Mexican blend cheese, divided
  • 16 pickled jalapeño slices
  • 1 scallion, thinly sliced
  • Finely chopped fresh cilantro, for serving
  • Sour cream, for serving

Bacon

  • 4 oz. bacon, very finely chopped

Instructions

  1. Preheat and Prepare Potatoes: Arrange a rack in the lower third of the oven and preheat to 425°F. Poke holes all over each potato using a fork or paring knife. Place potatoes on a microwave-safe plate with space between each and drizzle with vegetable oil.
  2. Microwave Potatoes: Microwave on high for 7 minutes. Using tongs or paper towels, turn the potatoes and continue microwaving until a paring knife slides in easily, about 6 to 7 more minutes.
  3. Cook Bacon: While the potatoes cook, place bacon in a single layer in a large cold stainless steel skillet. Cook over medium heat, stirring occasionally, until crispy, about 12 to 15 minutes. Transfer bacon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon fat.
  4. Cut and Scoop Potatoes: Once potatoes are cool enough to handle but still warm, cut each in half lengthwise, then cut each half into two pieces crosswise, creating 16 pieces total. Using a spoon, gently scoop out the flesh from each piece, leaving a 1/4 inch shell. Reserve the scooped flesh for another use.
  5. Prepare Potato Skins for Baking: Grease a baking sheet with the reserved 2 tablespoons of bacon fat. Place the potato skins on the sheet and season with 3/4 teaspoon kosher salt. Top each skin with a heaping tablespoon of chili.
  6. Bake Potato Skins: Bake in the oven until the chili is heated through and potato edges are browning and crisping, about 20 minutes.
  7. Add Cheese: Reduce oven temperature to 350°F. Top each potato skin with 1/2 tablespoon shredded Mexican cheese.
  8. Melt Cheese: Continue to bake until the cheese melts, about 5 minutes more.
  9. Garnish and Serve: Arrange the baked potato skins on a platter. Top with crispy bacon, pickled jalapeño slices, scallions, fresh cilantro, and a dollop of sour cream. Serve immediately.

Notes

  • Be careful when microwaving potatoes as they will be hot; use tongs or paper towels to handle.
  • For extra crispy skins, you can bake the potatoes whole in the oven initially instead of microwaving, though it will increase prep time.
  • Leftover chili and potato flesh can be used to make other dishes like chili-topped mashed potatoes or loaded baked potatoes.
  • Adjust jalapeño quantity to control the heat intensity.
  • Ensure bacon fat is reserved for greasing the pan to add flavor and help crispness.
  • This recipe can be modified for vegetarian guests by omitting bacon and using vegetarian chili.

Nutrition

Keywords: cowboy potato skins, loaded potato skins, chili potato skins, bacon potato skins, appetizer, snack, game day food

Find it online: https://cookwithruby.com/cowboy-potato-skins-recipe/