Super Loaded Chili Potato Skins


Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Prep Time:
1 hrs
Cook Time:
15 mins
Total Time:
1 hrs 15 mins
16 servings


  • 8 small (3 to 4 inches) russet potatoes

  • 2 tablespoons olive oil

  • Coarse salt and freshly ground pepper to taste

  • 1 (15 ounce) can HORMEL® Chili With Beans

  • 2 cups shredded sharp Cheddar cheese

  • ½ cup sour cream

  • ½ cup sliced green onions


  1. Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.

  2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.

  3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.

  4. Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts (per serving)

202 Calories
10g Fat
20g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 202
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 25mg 8%
Sodium 288mg 13%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 8g
Vitamin C 6mg 28%
Calcium 146mg 11%
Iron 1mg 6%
Potassium 391mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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