Chili Cheese Potato Skins Food

TEXAS CHILI POTATO SKINS

Steps:

• Toppings: Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CHILI CHEESE POTATO SKINS

Steps:

• In a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. Turn and rearrange potatoes for even cooking every few minutes.
• Heat oil in a large, heavy skillet or deep-fryer to 375 degrees F (190 degrees C). Cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. Place scooped out potato in a medium bowl, and mash together with margarine and salt. Set aside.
• Fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. Drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. Mix in chili seasoning and processed cheese. Cook and stir until cheese is melted.
• Stuff potato skins with the ground beef mixture, and top with mashed potato mixture. Sprinkle the tops with chili powder. Arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

SUPER LOADED CHILI POTATO SKINS

Steps:

• 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.
• 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.

CHILI CHEESE STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
• Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

SOUTHWEST LOADED POTATO SKINS

Steps:

• Preheat oven to 400° F. Wash and dry potatoes. Rub them with olive oil and sprinkle them lightly with salt. Prick them with a fork several times, then place them on a baking pan and bake for 1 hour.
• While potatoes are baking, cook bacon until crispy. Drain grease and chop or crumble.
• In a small mixing bowl, combine the shredded cheese and spices, mix well, and set aside.
• Once potatoes are done, cut them in half lengthwise and use a spoon to scoop out the insides, leaving 1/4 inch around the edges.
• Layer the cheese and bacon inside the potato skins, then bake for 5-7 minutes, until cheese is melted.
• Remove from the oven and top with cilantro lime sauce, sliced jalapeños, and minced cilantro.
• Serve immediately.

COPYCAT CHILI'S LOADED POTATO SKINS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the red potatoes into a large baking pan.
• Let it bake for 30 minutes or until tender.
• Slice each potato half lengthwise.
• Scoop out the middle of the potato into a bowl.
• Add the remaining ingredients and mash the mixture.
• Spoon the mixture in each potato.
• Place them back into the oven for 5 minutes.
• Serve and enjoy with sour cream.

CHILI CHEESE DOG POTATO SKINS

Steps:

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
• Rub the outside of each of the clean and dried potatoes with 1 ½ tbsp. of the canola oil. Place on the prepared baking sheet. Bake for 30-40 minutes or until potatoes are fork tender. Allow the potatoes to cool until they can be handled.
• While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds. Heat the chili according to the package directions. Set aside.
• Cut each potato in half lengthwise, and scoop out the inside of each potato half leaving a sturdy shell for the toppings. Brush the insides and outsides of the potato skins with the remaining 1 ½ tbsp. of canola oil. Place the skins face-down and bake for an additional 5-6 minutes to get the skins nice & crispy.
• Remove from the oven and then fill each potato skin with 3-4 slices of the beef franks, 1 ½ tbsp. of the heated hot dog chili, and about 1 ½ tbsp. of the shredded cheddar cheese. Return to the oven and bake an additional 3-4 minutes, or just until the cheese is melted & gooey.
• Serve immediately with your favorite chili cheese dog condiments on the side (onions, mustard, & coleslaw) & allow guests to top their own potato skins with the additional condiments, if desired.
• Enjoy!

CHILI CHEESE STUFFED POTATO SKINS

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper. Place the potatoes on the prepared baking sheet and bake the potatoes for 60 to 70 minutes, until tender when pierced with a fork. Maintain the oven temperature and allow the potatoes to cool on the baking sheet for 30 minutes, until warm enough to handle.
• Halve the potato skins lengthwise. Use a small spoon to scoop out the potato flesh into a medium bowl, leaving about 1/4-inch of flesh attached to the skin.
• Brush the inside and outside of each potato skin with olive oil. Return to the oven and bake the skins for 20 to 25 minutes, until crispy. While maintaining the oven temperature, allow the skins to cool while preparing the stuffing.
• Mash the potato flesh with the back of a fork or a potato masher, until few large lumps remain. Gently mix in the chili beans.
• Spoon the potato and bean mixture into the baked potato skins and top with the chili.
• Return to the oven for 10 to 15 minutes to warm through. Sprinkle on the cheese and return to the oven just until the cheese has melted.
• Top with suggested toppings and serve warm.

CHILI CHEESE POTATO SKINS

Steps:

• Wash potatoes and prick with a fork. Bake at 425 degrees for 45 minutes. Let cool.
• Cut potatoes in half lengthwise and scoop out the center of each. Leave some potato around the bottom and edges (see photos).
• Fill each potato skin with 1/2 oz. cream cheese and 1/3 c. chili.
• Top with 1/4 c shredded cheese and chopped scallions to taste.
• Bake at 425 degrees for 10 minutes.