Steps to Prepare Loaded Chili Cheese Nachos

Super Loaded Chili Potato Skins

Homemade baked chili cheese spaghetti garlic butter bread twists.

Recipe Summary Super Loaded Chili Potato Skins

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Ingredients | Loaded Chili Cheese Nachos

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

½ cup sour cream

½ cup sliced green onions

Directions

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.

Info | Loaded Chili Cheese Nachos

prep: 1 hr cook: 15 mins total: 1 hr 15 mins Servings: 16 Yield: 16 servings

TAG : Super Loaded Chili Potato Skins

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