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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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

201.7 calories; protein 8.4g 17% DV; carbohydrates 20.4g 7% DV; fat 9.9g 15% DV; cholesterol 25mg 8% DV; sodium 288.2mg 12% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2016
Wow does it get any easier than this? I used leftover potatoes from dinner the night before and it was super quick and easy. I love how flavorful this was and a nice change from the typical bacon and cheese. Read More
(1)

Most helpful critical review

Rating: 1 stars
07/27/2016
It could have used about fifteen or more minutes in the oven before the hollowing process. Read More
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/27/2016
Loved these easy crispy taters!!! I did use the No Bean version of chili... I like spicy so I may add jalapenos next time:) Read More
(1)
Rating: 5 stars
03/29/2016
Wow does it get any easier than this? I used leftover potatoes from dinner the night before and it was super quick and easy. I love how flavorful this was and a nice change from the typical bacon and cheese. Read More
(1)
Rating: 5 stars
03/10/2016
I didn't scoop out the potato pulp because I wanted to use them for a meal so I just cut a baked potato in half and spooned on the chili and cheese then baked in oven for 3 - 5 additional minutes and topped with sour cream and green onions as directed. Really good and made a great lunch! Read More
(1)
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Rating: 5 stars
06/24/2016
This was even better with minced meat Read More
Rating: 4 stars
07/02/2016
Made these for my husband cause he loves his chili. Easy to do and he loved them. Read More
Rating: 4 stars
07/12/2016
Easy directions. I added bacon and carne asada to the chili. My family loved it!:-) Read More
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Rating: 5 stars
11/19/2018
I ve made these with chili and thy turned out great. The next time I substituted the chili with crumpled Italian sausage - they were good too. The next time I will put something different again Read More
Rating: 5 stars
03/19/2016
I loved everything about these and I was especially impressed with how good the Hormel chili was. These were pretty enough to serve guests yet simple enough to whip up for a football game. I expected the chili to loosen up as it heated and run out all over the place but it stayed perfectly tucked into the potatoes where I put it. I was very impressed with this recipe and will make it often. Thanks Hormel for restoring my faith in can chili! Read More
Rating: 5 stars
08/22/2019
I love love love potato skins! One of my favorites! I’ve always wanted to make them but I had no idea where to start and this recipe showed me. It super easy and so good. Me and boyfriend are these quick! Read More
Rating: 1 stars
07/27/2016
It could have used about fifteen or more minutes in the oven before the hollowing process. Read More