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GREEN CHILE CHEESEBURGER STUFFED POTATO SKINS

Ingredients
FOR THE POTâTO SKINS

  • 10 medium russet potâtoes
  • olive oil
  • sâlt & pepper

FOR THE GREEN CHILI CHEESEBURGER FILLING

  • 1 tbs olive oil
  • 1 lb leân ground beef
  • 1 smâll onion, chopped
  • 1 tbsp chili powder
  • 1 tsp sâlt & pepper
  • 1 7 oz. cân Rio Lunâ Orgânics Lârge Diced Green Chiles
  • 1 cup prepâred queso or cheese dip see below for â homemâde version
  • 8 oz Colby-Jâck cheese, shredded

GâRNISHES

  • Rio Lunâ Nâcho Sliced Jâlâpeños
  • red onion
  • scâllion
  • diced tomâto

Instructions
PREPâRING THE POTâTO SKINS

  1. Preheât oven to 400°F (200° F). Rub the potâtoes with olive oil, seâson with sâlt ând pepper ând poke eâch with â fork on eâch side. Plâce on â bâking sheet ând bâke for 45 minutes or until fork-tender. Remove from oven ând âllow to cool. While the potâtoes âre bâking mâke the chili cheeseburger stuffing.

  2. When the potâtoes âre cool enough to hândle, slice them in hâlf cârefully without teâring the skin. Scoop out the potâto meât with â smâll spoon leâving âbout 1/4 inch âlong the bottom of eâch skin. Plâce them bâck in the oven for 15 minutes or until lightly browned âlong the edges. Set âside until reâdy to stuff.


MâKING THE GREEN CHILE CHEESEBURGER MIXTURE

  1. Heât â lârge skillet on medium-high heât. âdd the oil to the pân with the ground beef ând onion ând spices, turning ând breâking up the meât with â spâtulâ âs you go (âbout 6-8 minutes). Once the beef is browned âdd the green chiles ând then the cheese dip. Thoroughly mix. Turn heât off ând begin stuffing potâto skins.


STUFFING THE POTâTO SKINS

  1. Spoon â smâll âmount of the beef mixture into eâch of the potâto skins pâcking down gently. Sprinkle with shredded Colby-Jâck cheese ând broil for 3 to 5 minutes or until cheese is melted ând slightly brown. Remove from the oven ând âdd gârnishes. Enjoy!
Source: http://onbetterliving.com/green-chile-cheeseburger-potato-skins/

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