Everyone’s favorite fall appetizer is getting a Southwestern upgrade. Crispy, loaded potato skins are already delicious, but adding chili and pickled jalapeños guarantees these will be the snack to disappear before the end of the first quarter.
Unlike our OG potato skins, the russet potatoes for this recipe are baked in the microwave, then hollowed out, topped with leftover chili, and baked until the potato is golden brown and crisp and the chili has heated through. The potato skins are then topped with Mexican blend cheese (I prefer the kind with thick shreds) and baked until melty. Finish them off with crispy bacon, pickled jalapeños, scallions, cilantro, and sour cream. These pair perfectly with your favorite ice-cold beer and a W for the home team.
If any of these are remaining after the game ends (I highly doubt it), store any leftover (ungarnished) potato skins in an airtight container in the refrigerator for up to 4 days.
