Chili Cheese Potato Skins
Chili Cheese Potato Skins are crispy baked potato shells filled with hearty chili cheese dip, then topped with sour cream and green onions. An easy crowd-pleasing appetizer.
Servings: 12 Servings
Calories: 211kcal
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
Serving: 1g | Calories: 211kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 455mg | Potassium: 619mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg
