Preheat oven to 425 degrees. Scrub potatoes and dry well. Pierce several times with tip of a sharp knife. Arrange potatoes on a large baking sheet and bake for 45 minutes or until tender. Cool slightly.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Potato skins with chili and cheese are the perfect way to kick-off game day.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 8 small russet potatoes, 3-to-4-inches long | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| Hy-Vee kosher sea salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 1 (15-oz.) can Hormel chili with beans | ||
| 2 c. Hy-Vee shredded sharp Cheddar cheese | ||
| ½ c. Hy-Vee sour cream, for garnish | ||
| ½ c. green onions, sliced, for garnish |
Things To Grab
- Sharp knife
- Large baking sheet
- Large spoon
- Silicone pastry brush
Directions
Slice each potato in half; scoop out flesh reserving 1/4-inch shell (reserve scooped out potato flesh for another use). Brush each potato with olive oil; season, to taste, with salt and black pepper.
Arrange potato halves on same baking sheet. Bake 10 minutes until crisp and golden brown, turning once halfway through baking.
Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted and chili is heated through. Top with sour cream and green onions, if desired.
Nutrition facts
Servings
160 Calories per serving
1 chili potato skin
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 19g
- Protein: 7g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 10%
Recipe Source:
Hy-Vee Monthly Ad February 2018. Courtesy of Hormel Foods