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
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.