Chili Potato Skins
Take your boring old potato skins to the next level by adding chili for an awesome appetizer or even a meal!
- 6 large baking potatoes
- 1-1/2 cups shredded white and yellow cheddar cheese
- 3 cups chili
- Olive oil
- Kosher salt
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 1/2 cup of chili and 1/4 cup of cheese. Arrange the potato skins on a baking sheet and bake for 10-15 minutes until the cheese is melted. Serve immediately.