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Recipe Summary

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Yield:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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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