Chili Cheese Potato Skins. Stuff potato skins with the ground beef mixture, and top with mashed potato mixture. Sprinkle the tops with chili powder. Scoop the chili into the potato skins and packing it down into an even layer.

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. I made these last night Outstanding I filled two with my homemade chili and loved it I made them on a rack in my convection over To me the key was to put the skins back in the oven. Chili Cheese Potato Skins will be the hit of your game day menu! 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

You need of russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.).
It's of extra virgin olive oil.
Prepare of paprika.
It's of salt.
It's of pepper.
You need of garlic powder.
You need of to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili).
It's of shredded cheese (I like cheddar or pepper jack).
It's of sour cream (will not use all).
Prepare of Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut).
Prepare of sliced green onions or chopped chives - for garnish.

Chili Cheese Potato Skins - Delicious meal! Well, a lot has changed since then.including our taste in food. It's not that we always eat super healthy foods (clearly!).it's just that if we're going to eat something unhealthy, we want it to. These Chili Cheese Potato Skins are loaded with thick, chunky chili, Colby jack cheese, and sour cream and go great with an ice cold beer!

Chili Cheese Potato Skins step by step

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..
Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside..
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..
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 let's not be wasteful. Save the scooped out flesh for another use like potato cakes, mashed potatoes or gnocchi.).
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..
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..
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 don't burn..
Remove from oven, top each with a dollop of sour cream, green onions/chives and bacon if desired. Eat and enjoy!.

Fill potato skins with chili, top with cheese and broil to melt cheese. Top with a fat drizzle of Gulden's spicy brown mustard and chopped white onions to serve. While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds. These Chili Stuffed Potato Skins are a great source of fiber and pack a protein punch, making them a super-satisfying healthy snack! Potato skins are roasted to crisp, tender perfection and stuffed with a mouthwatering chili mixture.