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
1½ lbs ground beef
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
2/3 cup water
3 tbsp chili seasoning
1¼ 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 400°F (204°C).
Bake potatoes for 45 minutes or until tender. Let cool slightly.
Slice potatoes in half and scoop out the centers, leaving a ¼-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.
