Super Loaded Chili Potato Skins

Hormel® Chili
Super Loaded Chili Potato SkinsRecipe



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8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili with Beans
2 cups (8 ounces) shredded sharp Cheddar cheese
1/2 cup sour cream
1/2 cup sliced green onions or 3 tablespoons chopped chives


Prep: 1 Hours
Cook: 15 Minutes

1. Heat oven to 425˚F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.

2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving ¼-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.

3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.

4. Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Created date

November 2014