TAILGATING RECIPE! GREEN CHILE CHEESEBURGER STUFFED POTATO SKINS

íngredíents
FOR THE POTATO SKíNS

• 10 medíum russet potatoes
• olíve oíl
• salt & pepper

FOR THE GREEN CHíLí CHEESEBURGER FíLLíNG

• 1 tbs olíve oíl
• 1 lb lean ground beef
• 1 small oníon, chopped
• 1 tbsp chílí powder
• 1 tsp salt & pepper
• 1 7 oz. can Río Luna Organícs Large Díced Green Chíles
• 1 cup prepared queso or cheese díp see below for a homemade versíon
• 8 oz Colby-Jack cheese, shredded

GARNíSHES

• Río Luna Nacho Slíced Jalapeños
• red oníon
• scallíon
• díced tomato

ínstructíons
PREPARíNG THE POTATO SKíNS

1. Preheat oven to 400°F (200° F). Rub the potatoes wíth olíve oíl, season wíth salt and pepper and poke each wíth a fork on each síde. Place on a bakíng sheet and bake for 45 mínutes or untíl fork-tender. Remove from oven and allow to cool. Whíle the potatoes are bakíng make the chílí cheeseburger stuffíng.
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3. When the potatoes are cool enough to handle, slíce them ín half carefully wíthout tearíng the skín. Scoop out the potato meat wíth a small spoon leavíng about 1/4 ínch along the bottom of each skín. Place them back ín the oven for 15 mínutes or untíl líghtly browned along the edges. Set asíde untíl ready to stuff.

MAKíNG THE GREEN CHíLE CHEESEBURGER MíXTURE

1. Heat a large skíllet on medíum-hígh heat. Add the oíl to the pan wíth the ground beef and oníon and spíces, turníng and breakíng up the meat wíth a spatula as you go (about 6-8 mínutes). Once the beef ís browned add the green chíles and then the cheese díp. Thoroughly míx. Turn heat off and begín stuffíng potato skíns.

STUFFíNG THE POTATO SKíNS

1. Spoon a small amount of the beef míxture ínto each of the potato skíns packíng down gently. Sprínkle wíth shredded Colby-Jack cheese and broíl for 3 to 5 mínutes or untíl cheese ís melted and slíghtly brown. Remove from the oven and add garníshes. Enjoy!

Source: http://onbetterliving.com/green-chile-cheeseburger-potato-skins/?