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Super Loaded Chili Potato Skins
March 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!

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