Chili Cheese Potato Skins Food

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 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
• Add the garlic and ground beef, breaking up the meat into the onions and garlic.
• Add the chili powder, cumin, salt, and pepper, and stir to combine.
• Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
• Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.
• Top with sour cream and cilantro.
• Enjoy!

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 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 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.

CHILI CHEESE POTATOES

Steps:

• Brown sausage and ground chuck in skillet.
• Drain well.
• Place meat and all other ingredients into crockpot and cook until cheese is melted and bubbly.
• Stir occasionally.
• SUPER EASY!

MAC & CHEESE STUFFED POTATO SKINS

Steps:

• Prick potatoes with fork: Microwave until tender.
• Preheat oven to 425°F.
• Line baking sheet with foil.
• When potatoes are cool, cut in half lengthwise; scoop out flesh, leaving 1/4-inch border.
• Place skins cut-side up on baking sheet.
• Bake until crisp, 15 minutes.
• Meanwhile heat prepared macaroni and cheese. Stir in 1/2 cup cheese and chipotle.
• Fill skins with macaroni mixture; sprinkle with remaining cheese.
• Reduce oven to 300°F and bake until cheese melts, about 15 minutes.