Spicy Queso Tater Skins

These snack bites will satisfy your game-time munchies. You might want to make a double batch just in case!
By Rachael Ray Every Day ,

Photography by Linda Xiao

Recipe by Sarah Karnasiewicz

Active Time

35 minutes

Total Time

1 hour 35 minutes

Serves

6

Ingredients

  • 6 small russet potatoes (about 3 lb. total) 

  • 3 tbsp. olive oil 

  • 6 oz. cured chorizo, casings removed and meat chopped 

  • 1 onion, finely chopped 

  • 1 poblano chile, finely chopped 

  • 1 tbsp. flour

  • 1 1/2 cups whole milk 

  • 1 package (8 oz.) shredded Mexican cheese blend 

  • 1/2 red onion, finely chopped 

  • 1 oz. Cotija cheese, crumbled 

  • 2 scallions, thinly sliced  

  • Hot sauce, for topping

Preparation

1. Preheat the oven to 400°. Rub the potatoes with 1 tbsp. oil and place on a foil-lined baking sheet. Bake until tender, about 1 hour. Let cool.   

2. Meanwhile, in a medium skillet, heat the remaining 2 tbsp. oil over medium. Add the chorizo. Cook, stirring often, until browned, 2 to 5 minutes. Add the onion and chile. Cook, stirring often, until soft, 5 to 8 minutes. Sprinkle with the flour. Cook, stirring often, until the flour turns golden, 1 to 2 minutes. Add the milk. Cook, stirring often, until the sauce is smooth and thickened, about 1 minute. Reduce heat to low. Add the cheese blend. Cook, stirring gently, until the cheese sauce is smooth; season with salt and pepper. 

3. Preheat the broiler. Halve each potato lengthwise. Scoop out the flesh, leaving a 1/4-inch border inside the skin. (Reserve the flesh for another use.) Place the potato skins cut-side up on the foil-lined baking sheet. Divide the cheese sauce among the potatoes; top with the red onion. Broil until the sauce is bubbling and the edges of the potato skins are crisp, 3 to 4 minutes. Transfer the potato skins to a platter. Top with the Cotija, scallions, and hot sauce.

Nutrition Information

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