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Super Loaded Chili Potato Skins

Prep time 1 hr
Cook time 15 mins



  • 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

How to Make It

  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.