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Super Loaded Chili Potato Skins
Super Loaded Chili Potato Skins
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Crispy potato skins loaded with chili, cheese, sour cream, and green onions.
Ingredients:
  • 8 small (3 to 4 inches) russet potatoes
  • Coarse salt and freshly ground pepper to taste
  • 1 (15 ounce) can HORMEL® Chili With Beans
  • 2 cups shredded sharp Cheddar cheese
  • 0.5 cup sliced green onions
Instructions:
  • Preheat oven to 425 degrees F. Wash and pat dry potatoes. Poke several times with a knife tip and place on a large baking sheet. Bake for 45 minutes or until soft. Let cool.
  • Cut each potato in half lengthwise and remove the flesh, saving it for future use. Leave a 1/4-inch shell. Brush the inside and outside of each potato half with oil, and season with salt and pepper.
  • Place the potato halves on a baking sheet and bake for 10 minutes until they are crispy and golden brown, turning them over once.
  • Fill the hollowed potato shells with chili and sprinkle cheese on top. Bake for 3 to 5 minutes until the cheese is melted. Finish by adding dollops of sour cream and a sprinkle of green onions.

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