Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing are baked to extra crispy and filled with hearty chili and topped with a tangy blue cheese sauce.
Nothing goes together more than game watching, beer-drinking, and potatoes skins. Who knew the most popular way for restaurants to use leftover potatoes would become so popular for the home cook?
Chili Stuffed Potato Skins
- Potato skins are hearty and versatile.
- I made Buffalo Crawfish Potato skins and Slow Cooker Buffalo Chicken Potato Skins. Both were scrumptious.
- Here’s a sneaky little fact, potato skins are a great way to not only use leftover baked potatoes, but it’s a great way to use leftover chili, steak, or seafood.
- It’s also a great way to stretch a recipe if you have more mouths to feed than you expected.
There are basically three components to these Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing.
- Potato Skins – Most restaurants use baked potatoes from the day before to make potato skins. You can also. Bake extra potatoes with that steak meal and refrigerate them for up to a couple of days. I prefer a Russet potato or a Yukon gold for baking and for potato skins.
- Chili recipe – I typically make First Place Chili or the one listed below for this recipe. You may want to use it or your personal favorite chili recipe, Chili for Two, or Easy Venison Chili.
- Blue Cheese sauce recipe – This recipe is great as a salad dressing, dip for wings, or dip for vegetables. See all my sauces and dressings here.
MORE APPETIZER RECIPES
- Bourbon Honey Steak Bites
- Sausage Rotel
- Whipped Feta with Blistered Tomatoes
- Chili Cheese Dip
- White Queso
- Captain Rodney’s Dip
- Green Chile Cheddar Dip
- Hot Honey Brie Bites
- Cheesy Sausage Dip
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing
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- FOR POTATO SKINS
- 4 to 5 potatoes
- olive oil
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 1/2 tablespoons chili powder
- 1 clove garlic minced
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 4 teaspoons finely chopped jalapeno chile peppers
- 1 29-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 16-ounce can chili beans, undrained
- salt and pepper to taste
- BLUE CHEESE YOGURT DIP
- 3/4 cup plain non-fat Greek yogurt
- 1/3 cup crumbled blue cheese
- 1/3 cup mayonnaise
- 1 small clove garlic minced
- 2 tablespoon skim milk or buttermilk
- Juice of 1/2 lemon or lime
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon ranch dressing mix the dry seasoning
- HOW TO BAKE POTATOES
- Heat the oven to 425°F
- Scrub the potatoes clean: Scrub the potatoes with a brush under running water. Pat them dry.
- Drizzle olive oil over potatoes and run to coat
- Generously sprinkle the potatoes on all sides with salt and pepper.
- Prick the potatoes in a few places with the tines of a fork.
- Bake the potatoes: You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. I prefer to wrap each potato in aluminum foil to bake. Bake the potatoes for 45 to 55 minutes. Flip them over every 20 minutes. You can check them for doneness by piercing them with a fork. They will be done when the inside is completely soft when pricked with a fork.
- HOW TO MAKE POTATO SKINS
- Cut potatoes in half lengthwise and scoop out the inside. Leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return them to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
- In a large saucepan over medium-high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- BLUE CHEESE DIP
- For the Blue Cheese Dip, mix all ingredients together. Store in an airtight container in the refrigerator up to 3 days.
- PUT IT TOGETHER
- Remove potato skins from oven. Spoon chili in each potato and top with blue cheese sauce. Return to the oven long enough to warm through, about 3 to 4 minutes.