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    Home » Recipes

    Chili Potato Skins

    Published: Jan 20, 2015 · Modified: Dec 22, 2021 by Ang Paris · 5 Comments
    This post may contain affiliate links·

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    Take your boring old potato skins to the next level by adding chili for an awesome appetizer or even a meal!
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    These Chili Potato Skins are a fun and easy spin on more traditional potato skins.  They're super easy to make, and oh-so-very delicious!  A huge-crowd please, they make for a great game day grub.  You can prep them ahead of time, and then pop them in the oven at the last minute!

    Mouthwatering Chili Potato Skins via Juggling Act Mama
    Perfect Game Day Chili Potato Skins via Juggling Act Mama

    For the chili, I use one of these tried and true favorite recipes:

    • Sweet & Spicy Chili for a Crowd
    • Octoberfest Pumpkin Chili
    • Slow Cooker Chuck Wagon Chili

    But, if you're in a big rush, you could always used store-bought canned chili, too.

    If you want to 'kick it up a notch,' you could add some crispy bacon to the top just after you melt the cheese.

    Serve these with a little sour cream on the side, and you've got a great appetizer!

    Chili Potato Skins via Juggling Act Mama

    Chili Potato Skins

    Take your boring old potato skins to the next level by adding chili for an awesome appetizer or even a meal!
    Add to Your Recipe BoxGo to Collections
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    Course: Appetizer
    Cuisine: American
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Ingredients

    • 6 large baking potatoes
    • 1-½ cups shredded white and yellow cheddar cheese
    • 3 cups chili
    • Olive oil
    • Kosher salt

    Instructions

    • Preheat the oven to 450-degrees. Poke holes in the baked potatoes and rub with olive oil. Season with salt, then wrap in foil.
    • Bake for 1 hour - gently test the potato for doneness using a fork. If tender, remove, if not, continue baking, checking every 15 minutes.
    • Remove the potatoes and use an oven mitt and sharp knife to cut each potato in half. Allow to cool 15 minutes before scooping out some of the potato (leave a thin layer of potato in the skin).
    • Preheat the oven to 375-degrees. Fill each of the potato skins with ½ cup of chili and ¼ cup of cheese. Arrange the potato skins on a baking sheet and bake for 10-15 minutes until the cheese is melted. Serve immediately.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    I love every single thing about these.  They're just so delicious - I can't wait for you to give them a try!

    Chili Potato Skins via Juggling Act Mama

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    Reader Interactions

    Comments

    1. Christina @ Christina, Plain and Simple says

      January 21, 2015 at 5:27 pm

      These look AMAZING! Pinning for later.

      Reply
      • Ang Paris says

        January 24, 2015 at 5:38 pm

        Thanks so much Christina! 🙂

        Reply
    2. [email protected] Money, Live Joyfully says

      January 24, 2015 at 11:01 pm

      Swinging by from Tater Tots and Jello Link Party...I LOVE this idea! I like to make a big batch of chili and use the leftovers over baked potatoes, but making potato skins is genius! Pinning this for later 🙂

      Reply
    3. Tiffany says

      January 25, 2015 at 7:21 pm

      Yum! These would be good for dinner with salad on the side!

      Reply
      • Ang Paris says

        January 26, 2015 at 12:16 pm

        That's a great idea - hadn't thought of that, but I'll take any excuse to eat them 🙂

        Reply

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