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How to Make Potato Skins Even Better? Add Cholula, Obvi

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There are very few things not to love about potato skins: They’re crispy on the outside, gooey on the inside, and loaded with all sorts of toppings. So you’ll love it when the cheddar cheese is replaced with queso infused with Cholula Original Hot Sauce.

Matt Hyland and Emily Hyland, the husband-and-wife duo behind Emily and Emmy Squared pizzerias in Brooklyn, N.Y., are the reigning king and queen of comfort food. (One look at their Emmy pizza and you’re drooling already.) He’s the mastermind chef behind their drool-worthy recipes, and she’s the mastermind behind the operations. Here’s their recipe for potato skins with Cholula queso, a party food ramped up with spicy flavor.

Potato Skins with Cholula Queso


5 potatoes, scrubbed

¾ cup white American cheese, shredded

½ pound aged cheddar, shredded

1 cup heavy cream

1 jalapeno, chopped

8 ounces bacon, cooked and chopped

1 bunch scallions, sliced thin

5 sprigs cilantro, chopped

¼ cup Cholula Original Hot Sauce

Preheat oven to 475° Fahrenheit.

Wrap potatoes in foil and bake for 20 minutes.

Remove from oven and let the potatoes cool. Once they’re cool, slice them in half and scoop out the flesh.

Brush the skins with oil and sprinkle with salt and pepper.

Place the skins in oven and cook until crispy.

Use a heavy bottom pan and combine the cheese, cream, and Cholula Original hot Sauce. Cook over low heat until melted.

Scoop the cheese on the potato and garnish with the cilantro, jalapeno, and bacon.

Makes 10 potato skins

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