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Prep Time
1 Hour
Cook Time
15 Mins
Yield
16

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

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