Recipe: Perfect Chili Cheese Potato Skins

Chili Cheese Potato Skins. Browse Our Collection Of Simple Potato Skins Recipes and Prepare Yummy Meals! Stuff potato skins with the ground beef mixture, and top with mashed potato mixture. Sprinkle the tops with chili powder.

The best thing to remember when having a party- make your life easier! To make these Chili Cheese Stuffed Potato Skins, you start by baking the potatoes until tender. Then, you halve them and scoop out the flesh before sending the skins back to the oven to crisp up. You can have Chili Cheese Potato Skins using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chili Cheese Potato Skins

1. It's of russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.).
2. Prepare of extra virgin olive oil.
3. You need of paprika.
4. It's of salt.
5. It's of pepper.
6. You need of garlic powder.
7. You need of to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili).
8. You need of shredded cheese (I like cheddar or pepper jack).
9. It's of sour cream (will not use all).
10. It's of Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut).
11. Prepare of sliced green onions or chopped chives - for garnish.

The crisped skins get filled with a mixture of the potato flesh and beans and topped off with some chili and a sprinkling of cheese. Ships from and sold by WhyPayMoreOnline. 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. These Chili Cheese Potato Skins are loaded with thick, chunky chili, Colby jack cheese, and sour cream and go great with an ice cold beer!

Chili Cheese Potato Skins instructions

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..
2. Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside..
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..
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.).
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..
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..
7. Return to oven until cheese is melted, about 5 minutes. You can broil here, but only about 2 min for that and keep an eye on them so they don't burn..
8. Remove from oven, top each with a dollop of sour cream, green onions/chives and bacon if desired. Eat and enjoy!.

As you probably already know, we are HUGE football fans! Weekends during the fall and early winter are always designated for watch college and NFL games. Top each with a little chili and cheese and bake for another few minutes until cheese is melted. Serve each with a little sour cream and cilantro and parsley on top. Notes: This is a great way to use leftover chili!