Green Chile Cheeseburger Potato Skins

for the potato skins:
10 medium russet potatoes
olive oil
salt & pepper
for the filling:
1 Tbsp. olive oil
1 lb. ground beef
1 small onion, diced
1 Tbsp. chili powder
salt and pepper to taste
1 cup Santa Fe Ole Hatch Roasted Green Chile
1 cup prepared queso dip or click here for a homemade version
8 oz. Colby Jack cheese, shredded

for the potato skins:
Preheat oven to 400 degrees F. Rub potatoes with olive oil and season with salt and pepper
Poke all over with a fork and bake 45 minutes or until tender
Remove from oven and allow to cool
When potatoes are cool enough to handle, slice in half lengthwise
Scoop out each potato half with a small spoon, leaving about 1/4 inch along the bottom of each skin
Place them back in the oven for 15 minutes or until lightly browned along the edges. Set aside
For the filling:
Heat oil in a large skillet on medium high heat. Add ground beef, onion and spices
Cook 6-8 minutes, until browned, breaking up the meat with a spatula as you go
Remove from heat, add green chile and queso dip. Stir to combine
Spoon a small amount of the beef mixture into each of the potato skins, packing down gently
Sprinkle with shredded cheese and broil 3-5 minutes or until cheese is melted and golden
Top with salsa and sour cream and serve

Click here for Santa Fe Ole Roasted Hatch Green Chile