Chili Cheese Stuffed Potato Skins Recipes

CHILI CHEESE STUFFED POTATO SKINS

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper. Place the potatoes on the prepared baking sheet and bake the potatoes for 60 to 70 minutes, until tender when pierced with a fork. Maintain the oven temperature and allow the potatoes to cool on the baking sheet for 30 minutes, until warm enough to handle.
• Halve the potato skins lengthwise. Use a small spoon to scoop out the potato flesh into a medium bowl, leaving about 1/4-inch of flesh attached to the skin.
• Brush the inside and outside of each potato skin with olive oil. Return to the oven and bake the skins for 20 to 25 minutes, until crispy. While maintaining the oven temperature, allow the skins to cool while preparing the stuffing.
• Mash the potato flesh with the back of a fork or a potato masher, until few large lumps remain. Gently mix in the chili beans.
• Spoon the potato and bean mixture into the baked potato skins and top with the chili.
• Return to the oven for 10 to 15 minutes to warm through. Sprinkle on the cheese and return to the oven just until the cheese has melted.
• Top with suggested toppings and serve warm.

TEXAS CHILI POTATO SKINS

Steps:

• Toppings: Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

FIVE-WAY CHILI POTATO SKINS

Steps:

• Toppings: Cincinnati-style chili, kidney beans, chopped onion, shredded cheddar and oyster crackers
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CHILI CHEESE 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
• Add the garlic and ground beef, breaking up the meat into the onions and garlic.
• Add the chili powder, cumin, salt, and pepper, and stir to combine.
• Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
• Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.
• Top with sour cream and cilantro.
• Enjoy!