Super Loaded Chili Potato Skins

Ingredients

• Servings: 16
• 8 small (3 to 4 inches) russet potatoes
• 2 tablespoons olive oil
• coarse salt and freshly ground pepper to taste
• 1 (15 ounce) can hormel® chili with beans
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup sliced green onions

Recipe

Cook Time: 15 mins Ready Time: 1 hr 15 mins


• heat oven to 425 degrees f. scrub potatoes and dry well. pierce several times with tip of knife; arrange on large baking sheet. bake 45 minutes or until tender. cool.
• slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. brush inside and outside of each potato half with oil; season with salt and pepper.
• arrange potato halves on baking sheet. bake 10 minutes, until crisp and golden brown, turning once.
• spoon chili into potato shells; top with cheese. bake 3 to 5 minutes or until cheese is melted. top with sour cream and green onions.