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

This feature was produced in collaboration between Vox Creative and Cholula Food Company. Vox Media editorial staff was not involved in the creation or production of this content.

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 and Emily Hyland, the husband-wife duo behind Emily and Emmy Squared pizzerias in Brooklyn, NY, 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 droolworthy 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 unforgettable flavor.

The Process

Makes 10 potato skins

Preheat oven to 475° Fahrenheit. Wrap the potatoes in foil, and bake for 20 minutes. Remove from the oven, and let the potatoes cool. Once they're cool, slice them in half and scoop out the flesh. (Hot tip: The more potato you scoop out, the crispier the skins!) Brush the skins with oil and sprinkle them with salt and pepper. Place the skins in the oven and cook until crispy.

While the potatoes are crisping, make the cheese sauce. In a heavy-bottomed pan, 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, jalapeño, and bacon.

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