Chili Cheese Potato Skins
Chili Cheese Potato Skins are one of those appetizers that always disappear first. Crispy potatoes loaded with chili cheese dip and topped with sour cream and green onions for an easy, crowd-pleasing snack that works for any gathering.
If you love Chili Cheese Dip, these loaded potato skins will take your easy appetizers menu to a new level of delicious.
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Why You’ll Love This Recipe
- Perfect for game day and parties when you need a filling appetizer that feeds a crowd.
- Easy loaded potato skins recipe made with simple ingredients and big bold flavor.
- Great way to use leftover chili or chili cheese dip for a quick shortcut.
Ingredients for Chili Cheese Potato Skins
- Russet Potatoes
- Olive Oil
- Chili
- Velveeta
- Picante Sauce
- Sour Cream
- Green Onions
How to Make Chili Cheese Potato Skins
- Bake the Potatoes – Scrub potatoes clean and make a 1/4 inch deep slice longwise down one side. Rub with olive oil and place on a baking sheet. Bake for 45 – 50 minutes until tender. Let cool slightly.
- Prepare the Potato Skins – Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to support the skin. Save potato flesh
- Brush and Bake Again – Brush insides of potatoes with olive oil and place skin side down on a baking sheet. Bake 10 minutes.
- Warm the Chili Cheese Dip – Heat chili in a saucepan with Velveeta and picante sauce, stirring until cheese is melted and smooth.
- Add the Toppings – Spoon chili cheese dip into each potato skin and return to oven for 15-20 minutes.
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- Finish and Serve – Top with sour cream and sprinkle with green onions. Serve hot or at room temperature.
These Chili Cheese Potato Skins are bold, cheesy and totally crave-worthy. If you need a crowd pleasing appetizer that is easy to pull together and guaranteed to impress, try it for your next get together.
Have you tried this Chili Cheese Potato Skins recipe? Leave a comment and star rating to let me know how they turned out.
Chili Cheese Potato Skins
Ingredients
- 6 russet potatotes small to medium size
- ¼ cup olive oil divided use
- ½ pound Velveeta Cheese
- 1 cup of chili or 15 ounce can of chili – no beans
- ¼ cup picante sauce
- ½ cup sour cream for serving
- 2 Sliced green onions optional garnish
Instructions
- Preheat oven to 425°.
- Scrub potatoes clean and make a 1/4 inch deep slice longwise down one side. Rub with olive oil and place on a baking sheet. Bake for 45 – 50 minutes until tender. Let cool slightly.
- Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to support the skin.
- Brush insides of potatoes with olive oil and place skin side down on a baking sheet. Bake 10 minutes.
- Heat chili in a saucepan with Velveeta and picante sauce, stirring until cheese is melted and smooth.
- Spoon chili into each potato skin and return to oven for 15-20 minutes.
- Top with sour cream and sprinkle with green onions. Serve hot or at room temperature.
Notes
- Substitute for Velveeta: If you don’t like Velveeta, use cheddar or pepper jack cheese. Follow the same directions.
- Storage: Store leftovers in a covered container in the refrigerator for 2-3 days.
- Reheat: Reheat in oven on a baking pan for 15 minutes or until heated through.
Nutrition
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