Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing are baked to extra crispy and filled with hearty chili and topped with tangy blue cheese sauce.

We loved this served on game day with Air Fryer Kielbasa.

Table of Contents

Chili Stuffed Potato Skins

Nothing goes together more than game-watching, beer-drinking, and bite-sized potato appetizers. Who knew the most popular way for restaurants to use leftover potatoes would become so popular for the home cook?

Potato skins are hearty and versatile. I love them for game-day snacking! In the past, I have made Buffalo Crawfish Potato Skins and I’ve also made a potato skin recipe using Slow Cooker Buffalo Chicken. Both are 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.

chili stuffed potato skins topped with Greek yogurt dressing.

Components of Chili Stuffed Potato Skins

There are basically three components to these chili-stuffed potato skins with blue cheese and 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 few days. I prefer a Russet potato or a Yukon gold for baking and 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.

blue cheese sauce in a small glass bowl.

Other Favorite Appetizer Recipes

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Tried this recipe? Consider leaving a 5-star rating, please.

Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing

Chili stuffed potato skins are baked to extra crispy and filled with hearty chili and topped with a tangy blue cheese Greek yogurt dressing.

Author: Paula

5 from 12 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 8 servings

Ingredients

FOR POTATO SKINS

4 to 5 potatoes
olive oil
salt
black pepper
2 tablespoons canola oil
2 tablespoons butter
¼ teaspoon salt

FOR THE CHILI

1 pound ground beef
1 cup white onion
½ cup green bell pepper
2 and ½ tablespoons chili powder
1 clove garlic clove minced
1 medium bay leaf
½ teaspoon ground cumin
4 teaspoons jalapeno pepper
1 29-ounce can diced tomatoes with juice
1 15-ounce can tomato sauce
1 16-ounce can chili beans undrained
salt and pepper to taste

BLUE CHEESE YOGURT DIP

¾ cup plain non-fat Greek yogurt
⅓ cup gorgonzola cheese
⅓ cup mayonnaise
1 small garlic clove minced
2 tablespoon skim milk or buttermilk
½ meidum lemon or lime, juiced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Cajun seasoning
½ teaspoon ranch dressing mix the dry seasoning

Instructions

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.

CHILI

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.
Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

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.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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