These superloaded chili potato skins are baked until crisp then filled with chili and cheese and topped with sour cream and chopped green onions
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
16
Ingredients
Instructions
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.
Bake in the preheated oven until tender
45 minutes. Cool.
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.
Arrange potato halves on baking sheet. Bake until crisp and golden brown
10 minutes
turning once.
Spoon chili into potato shells; top with cheese. Bake until cheese is melted
3 to 5 minutes. Top with sour cream and green onions.