Super Loaded Chili Potato Skins

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Description

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

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
  • ½ cup sour cream
  • ½ cup sliced green onions

Instructions

  1. Heat oven to 425 degrees 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.
  2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes)
  3. leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  4. Arrange potato halves on baking sheet. Bake 10 minutes
  5. until crisp and golden brown
  6. turning once.
  7. 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.

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 1 hr 15 mins

Servings: 16

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