Super Loaded Chili Potato Skins

These super-loaded chili potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 202 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Pierce potatoes several times with the tip of a knife; arrange on large baking sheet.

Step 2

Bake in the preheated oven until tender, 45 minutes. Cool.

Step 3

Slice potatoes in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside potato halves with oil; season with salt and black pepper.

Step 4

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

Step 5

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