I’m not sure if I’m giddy or afraid! Finally, Colorado is having flat-out crappy weather. It’s cold, rainy, gloomy and pretty much just horrible. I’m giddy because I finally have an excuse to stay home and get chores done but afraid because if this is anything that our winter will be like, it’s a little scary! It’s all good though as I always wish for these kinds of days!
Yesterday, I made my one-mile pilgrimage to Wilmore Nursery and the Chili Guy chili stand to pick up my own Hatch green chili stash for the year. Two bushels should be a good start. I’m really excited that I got them all put away in zippy bags and into the deep freeze to use all winter. To me, it’s like hiding cookies in the house. When you find them it’s like “yeah”! LOL!
Anyway, I made a slight deviation from my normal order of all medium hot Hatch chilies and opted for half medium and half mild. I know, I am becoming a wuss in my midlife but honestly, I have realized the hotter they are the less you taste of the subtly sweet, spicy, crisp, and smoky taste that the chilies impart. What I have learned is that (this year at least) the mild Hatch are so flavorful that when mixed with the medium chilies you get a little kick and a beautiful chili flavor. I’m really excited to see how the “real” chili flavor changes my favorite recipes!
Another reason I like to buy my chilies from the Chili Guy is that Dave has become a good friend. I bounce recipe ideas off of him, then I make them and he eats it and gives great feedback. He knows what chilies taste like so he is great for giving advice. Yesterday, I had potato skins on my brain. I’m not sure why because it’s been years since I have eaten them but I did. So I made a batch of my Loaded Western Potato Skins. We both agreed that loading up potato skins with food that you would put on nachos and green chilies that it would be a hit! Sure enough, it was a winner. Even someone waiting for his chilies to be roasted agreed. He was in the right place at the right time and got a Loaded Western Potato Skins unexpected snack!
Try these Loaded Western Potato Skins for your next football watching party. They really are a delicious and hearty appetizer! Great for sharing, or not…
Make sure that you pick up your chilies at Wilmore Nursery and the Chili Guy. Conveniently located at County Line and Broadway just north of C-470.
If you aren’t lucky enough to live in an area where green chile is abundant, you can order your green chiles from Chile Monster. They will deliver fresh roasted green chile anywhere in the USA!
- Olive oil
- Kosher salt
- 4-5 small russet baking potatoes (pick sizes that are easy to eat with one hand)
- 1- 15 (ounce) can black beans,
- 1 cup diced green chili (pick your heat level)
- 1 teaspoon minced garlic
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- pinch of salt and pepper
- ¼ cup chopped fresh cilantro
- ½ pound bacon, cooked and crumbled
- 1 cup shredded Mexican blend cheese
- 1 bunch green onions, finely chopped
- Mexican Crema as a garnish (or sour cream)
- Clean and dry potatoes. Place on a cookie sheet and rub with olive oil and season generously with salt. Place in a 400-degree oven and bake for 1- 1¼ hours or until the potatoes are soft. Remove from oven and let cool.
- When the potatoes are cool enough to handle. Slice in half and carefully scoop out the flesh leaving a ¼ inch layer of potato inside the skin. Set aside. (Reserve the leftover potato for mashed potatoes or something like that).
- Chop bacon into small pieces and place in a saute pan and cook until crispy.
- In a small saucepan, over medium-low heat, add the beans, green chili, garlic, chili powder, cumin, salt, pepper, and cilantro. Stir to combine and cook for about 5 minutes or until heated through.
- Fill the potato halves with the bean mixture, top generously with cheese and bacon.
- Place the filled potatoes on a cookie sheet and broil for 1-2 minutes or until the cheese is melted.
- Serve with green onions sprinkled on top and Mexican Crema (sour cream)