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Chili Potato Skins via Juggling Act Mama
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Chili Potato Skins

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


  • 6 large baking potatoes
  • 1-½ 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 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.