Preheat oven to 425°F (220°C). Scrub potatoes and pat dry. Rub each potato with 1 tbs olive oil and sprinkle with kosher salt. Place directly on oven rack or on a baking sheet and bake 45–60 minutes until tender when pierced with a knife. Allow to cool until safe to handle, about 15 minutes.

Prepare skins

Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out the flesh leaving about 1/4 inch (6 mm) of potato attached to the skin. Reserve scooped potato for another use (mashed potatoes, soup) or incorporate into toppings. Brush the inside and outside of each potato skin with remaining olive oil and spread a little melted butter inside. Season lightly with salt and pepper.

Crisp skins

Place potato skins skin-side down on a rimmed baking sheet lined with foil. Bake at 400°F (200°C) for 12–15 minutes until edges are crisp. Flip skins and bake an additional 5 minutes so insides get slightly golden. Remove from oven and set aside.

Add cheese

Divide shredded cheddar evenly among the 8 potato halves (about 2 tbs per half). Return to oven for 3–5 minutes until cheese is melted and bubbly. Keep oven on warm (200–250°F) or turn off but leave skins inside to keep warm while you finish toppings and queso.

Protein Toppings

Prepare chicken

If using shredded chicken: toss 1 cup cooked shredded chicken with 1 tsp lime juice and 1/2 tbs taco seasoning (adjust to taste). Warm in a skillet over medium heat for 2–3 minutes until heated through.

Prepare beef

If using ground beef: brown 1 cup ground beef in a skillet over medium-high heat, breaking into small pieces. Drain excess fat, add 1 tbs taco seasoning and 2–3 tbs water, simmer 2 minutes until seasoned and slightly saucy.

Prepare shrimp

If using shrimp: sauté 1 cup peeled, deveined, chopped cooked shrimp in 1 tbs butter or oil over medium heat just to warm. Sprinkle 1/2 tbs taco seasoning and 1 tsp lime juice, toss 1–2 minutes until heated. Remove from heat.

After protein is warmed and seasoned, spoon approximately 2–3 tablespoons of chosen protein onto each cheese‑topped potato skin (adjust so total fits evenly across 8 halves).

Chile con Queso

Make queso

In a small saucepan over low heat, combine 1 cup milk and 8 oz cubed American/Velveeta-style cheese. Stir constantly until cheese melts and mixture is smooth (5–7 minutes). Stir in 1/4 cup roasted diced green chiles, 1 chopped jalapeño (seeded if you want milder), 1/4 tsp ground cumin, 1/4 tsp garlic powder and 1/2 tsp lime juice. Heat gently until warmed through but do not boil. Taste and season with salt as needed. Stir in 1 tbs chopped cilantro just before serving.

Spoon or drizzle about 1–2 tablespoons of warm chile con queso over each prepared potato skin (or serve queso on the side for dipping).

Garnishes & Assembly

Place 4 potato skins (8 halves) on a serving plate or platter. Top each with warmed protein, then spoon chile con queso over the protein and cheese layer.

Add a small dollop (about 1 tablespoon) of sour cream to each skin or serve the sour cream in a small ramekin. Distribute guacamole on the plate or add a spoonful to each skin (about 1–2 tablespoons each).

Garnish with sliced pickled jalapeños to taste, sliced green onions, and a sprinkle of fresh cilantro. Serve immediately while skins and queso are warm.