Chili Potato Skins

Recipe

Appetizer
Chili Potato Skins

Primary Media

Chili potato skins topped with melted cheddar cheese, beans, sour cream and green onions on a red plate

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

16
Servings
20min
Prep
1hr20min
Total

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    Description

    Potato skins with chili and cheese are the perfect way to kick-off game day.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    8small 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

    1. 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.

    2. 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.

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

    4. 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