How to Quick at dinner Chili Cheese Potato Skins

How to Quick at dinner Chili Cheese Potato Skins Delicious, fresh and tasty.

Chili Cheese Potato Skins. Chili Cheese Potato Skins Chili Cheese Potato Skins. Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions. To make these Chili Cheese Stuffed Potato Skins, you start by baking the potatoes until tender.

Potato skins are one of his favorites, but I was tired of the same old same old method- green onions, cheese, maybe some bacon, and sour cream.

When I ran across WOLF chili in Walmart the other day, I had a flash of genius- I would combine fresh potatoes from the produce section with ready-made chili to combine.

Quarter the potatoes length-wise and scoop out the interior of the potatoes, leaving a small layer of white potato and the skin.

You can cook Chili Cheese Potato Skins using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chili Cheese Potato Skins

1. It’s of russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.).

2. It’s of extra virgin olive oil.

3. Prepare of paprika.

4. It’s of salt.

5. You need of pepper.

6. It’s of garlic powder.

7. It’s of to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili).

8. Prepare of shredded cheese (I like cheddar or pepper jack).

9. Prepare of sour cream (will not use all).

10. You need of Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut).

11. Prepare of sliced green onions or chopped chives - for garnish.

Brush the skins with melted butter on both sides.

Meanwhile reheat chili slightly in microwave.

Warming the chili helps it spread out to fill the skins.

Fill each with about a tablespoon or so of chili (depends on how full you want them) and top with a small mound of cheese.

Chili Cheese Potato Skins step by step

1. Scrub potatoes clean, poke a few holes in each with a fork or knife tip. Place in microwave and cook until fork tender, usually 12 minutes..

2. Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside..

3. When potatoes are done let cool until they are easy to handle. Gently slice potatoes in half lengthwise being careful not to tear the skins..

4. Using a spoon carefully scoop flesh out of the center leaving behind about 1/4 in. intact on the skins. Again be careful not to tear the skins. (And lets not be wasteful. Save the scooped out flesh for another use like potato cakes, mashed potatoes or gnocchi.).

5. Preheat oven to 450°F, brush each potato half with oil mixture, inside and out. Place skin side up on baking sheet. Bake for 10 minutes. Flip flesh side up so our little "wells" are ready to fill and bake another 10 minutes..

6. Meanwhile reheat chili slightly in microwave. Warming the chili helps it spread out to fill the skins. Remove potato skins from oven. Fill each with about a tablespoon or so of chili (depends on how full you want them) and top with a small mound of cheese..

7. Return to oven until cheese is melted, about 5 minutes. You can broil here, but only about 2 min for that and keep an eye on them so they dont burn..

8. Remove from oven, top each with a dollop of sour cream, green onions/chives and bacon if desired. Eat and enjoy!.

Scoop the chili into the potato skins and packing it down into an even layer.

Sprinkle the cheese over the potato skins.

Top each with a little chili and cheese and bake for another few minutes until cheese is melted.

Serve each with a little sour cream and cilantro and parsley on top.

Notes: This is a great way to use leftover chili!