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SUPER LOADED CHILI POTATO SKINS

Super Loaded Chili Potato Skins

These potato skins are loaded with chili and cheese, making them a hearty and satisfying appetizer or snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 potato skins
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potato Skins
  • 8 small russet potatoes about 3–4 inches long, scrubbed and dried
  • 2 tbsp olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 1 can chili with beans 15 ounces can, such as Hormel
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup sliced green onions

Equipment

  • Baking Sheet

Method
 

  1. Set the oven to 425°F (220°C). Pierce the potatoes several times and place on a large baking sheet. Bake approximately 45 minutes, until a knife enters easily. Allow to cool enough to handle.
  2. Halve each potato lengthwise. Scoop out the centers, keeping about 1/4 inch of potato attached to each skin. Save the removed potato for another meal.
  3. Coat both sides of the shells with the olive oil. Season with salt and pepper. Arrange on the baking sheet and bake approximately 10 minutes, turning once, until crisp and golden.
  4. Divide the chili among the 16 shells, then distribute the Cheddar over them. Bake another 3–5 minutes, until the cheese melts and filling is heated through.
  5. Finish with sour cream and sliced green onions. Serve immediately.

Notes

For a spicier version, try adding jalapeños or hot sauce. These make a great game day snack or a hearty appetizer.