Deliciously crispy potato skins filled with hearty chili and topped with melted cheese and fresh toppings, perfect for snacking or as a party appetizer.
Ingredients
4 pieces Russet potatoes
2 tablespoons Olive oil
to taste none Salt
to taste none Black pepper
2 cups Chili
1 cup Shredded cheese
½ cup Sour cream
2 tablespoons Chopped green onions
Method
Preheat your oven to 425°F (220°C). Poke holes in the potatoes using a fork and arrange them on a large baking sheet.
Bake the potatoes for approximately 45 minutes, or until they feel soft when pressed. Allow them to cool slightly.
Slice the potatoes in half lengthwise and gently scoop out the insides, leaving about ¼ inch of potato in the skin. Reserve the scooped potato for future recipes like mashed potatoes. Brush the insides and outsides of the skins with olive oil, then season with salt and freshly cracked black pepper.
Return the potato skins to the baking sheet and bake for another 10 minutes, turning halfway through until they become crispy and golden brown.
Stuff each skin with your preferred chili and top generously with shredded cheese. Place them back in the oven for an additional 3 to 5 minutes, or until the cheese is bubbly and melted. To finish, add a spoonful of sour cream and a sprinkle of chopped green onions on top.
Nutritions
202 : Calories
10g : Fat
20g : Carbs
8g : Protein
15 mins Preperation
1 hr 15 mins Total
16 servings
