A twist on your chili
Recipe card
Chili Stuffed Potato Skins
Rated 5.0 stars by 1 users
Category
Tailgate
Servings
6
Prep Time
20 minutes
Cook Time
1 hour
Crispy potato skins are filled with hearty chili and topped with melted cheese and green onions for a deliciously satisfying snack. These flavorful bites are perfect for game day or as a fun appetizer. They combine the best of both worlds: the comfort of chili and the crunch of potato skins!
Ingredients
- 8 large potatoes, baked
- 1Β½ lbs ground beef
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 2/3 cup water
- 3 tbsp chili seasoning
- 1ΒΌ cup shredded cheddar cheese
- 1 cup sour cream
- 2 cups chili (homemade or canned)
- 2 green onions, sliced (optional)
Directions
- Directions:Preheat the oven or smoker to 400Β°F (204Β°C).
- Bake potatoes for 45 minutes or until tender. Let cool slightly.
- Slice potatoes in half and scoop out the centers, leaving a ΒΌ-inch shell.
- Fill each potato skin with chili and top with shredded cheese.
- Bake for another 10 minutes or until the cheese is melted.
- Top with sour cream and green onions if desired.
- Chili Instructions:
- Heat olive oil in a Dutch oven, add chopped onion until translucent.
- Brown the ground beef; drain.
- Add tomato paste, garlic (chopped), crushed tomatoes with juice, water, and chili seasoning. Add beer or beef stock as liquid if desired.
- Simmer for 1Β½ - 2 hours (longer if needed).
