Chili Cheese Potato Skins

Name: How to cook Chili Cheese Potato Skins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

StephieCanCook

Chili Cheese Potato Skins

Potato skins with a chili twist. ;) We wanted something a little different for game day so I threw these together with leftovers we had on hand. Home run! Try them in the grill for tailgating through football season!

Ingredient

Food ration :

6 servings

6 small

russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.)

1/4 cup

extra virgin olive oil

1/2 tsp

paprika

1/2 tsp

salt

1/4 tsp

pepper

1/4 tsp

garlic powder

1 cup

to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili)

2 cup

shredded cheese (I like cheddar or pepper jack)

8 oz

sour cream (will not use all)

Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut)

2 tbsp

sliced green onions or chopped chives - for garnish

Cooking instructions

* Step 1

Scrub potatoes clean, poke a few holes in each with a fork or knife tip. Place in microwave and cook until fork tender, usually 12 minutes.

* Step 2

Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside.

* Step 3

When potatoes are done let cool until they are easy to handle. Gently slice potatoes in half lengthwise being careful not to tear the skins.

* Step 4

Using a spoon carefully scoop flesh out of the center leaving behind about 1/4 in. intact on the skins. Again be careful not to tear the skins. (And let's not be wasteful. Save the scooped out flesh for another use like potato cakes, mashed potatoes or gnocchi.)

* Step 5

Preheat oven to 450°F, brush each potato half with oil mixture, inside and out. Place skin side up on baking sheet. Bake for 10 minutes. Flip flesh side up so our little "wells" are ready to fill and bake another 10 minutes.

* Step 6

Meanwhile reheat chili slightly in microwave. Warming the chili helps it spread out to fill the skins. Remove potato skins from oven. Fill each with about a tablespoon or so of chili (depends on how full you want them) and top with a small mound of cheese.