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Loaded Chili Potato Skins

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PREP TIME
60 min
COOKING TIME
15 min
TOTAL TIME
75 min
SERVINGS
16 servings
Snack
Loaded Chili Potato Skins
Ingredients
  • 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 shredded sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup sliced green onions
Instructions
1
Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius). Use a sharp object, like a knife, to make several small holes in the potatoes; place them on a large baking tray.
2
Place the potatoes in the preheated oven and bake until they are soft and tender, requiring about 45 minutes. Remove from the heat.
3
Cut the potatoes in half lengthwise; carefully remove the soft flesh, setting it aside for future use as a mashing or potato pancake mixture. Leave about 1/4 inch of the potato's outer layer intact, creating a shell-like structure. Brush both the inside and outside surfaces of the potato shells with oil; sprinkle with salt and black pepper to taste.
4
Place the prepared potato halves on a large baking tray. Bake in the oven until they are crispy and golden brown, flipping them halfway through the cooking time of about 10 minutes.
5
Spoon a spicy chili into each potato shell; top with shredded cheese. Return the filled potato shells to the oven and bake until the cheese is melted, taking anywhere from 3 to 5 minutes. Serve hot with a dollop of sour cream and a sprinkle of green onions on top.