4.6 from 5 votes
Chili Cheese Stuffed Potato Skins consist of an entire russet potato half, are loaded with a hefty filling, and finished off with mouthwatering toppings.
Chili Cheese Stuffed Potato Skins
Prep Time
20 mins
Cook Time
1 hr 55 mins
Total Time
2 hrs 15 mins
 

Yields 10 potato skins

Calories do not include suggested toppings

Course: Appetizer
Cuisine: American
Serving Size: 1 stuffed skin
Calories per Serving: 292 kcal
Author: Patty K-P
Ingredients
  • 5 russett potatoes, washed and scrubbed
  • 3 tablespoons olive oil
  • 1 can (15.5 ounces) chili beans, drained but not rinsed
  • 1 can (15 ounces) canned chili, without beans
  • 1/2 cup shredded cheddar cheese
  • Toppings such as: scallions, sour cream, salsa, avocado
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the potato and bean mixture into the baked potato skins and top with the chili.
  6. 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.
  7. Top with suggested toppings and serve warm.