Chili Cheese Tater Skins (Edit recipe)

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So, you've got some leftover chili and a couple russets laying around do ya? Tater skins are a great app, but when you stuff them with a hearty chili, they read as a meal. Pair them up with a side salad and you're good to go!

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Original recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

10

Serves: 2

Ingredients

2 whole Potatoes, Russet, Large
1 whole Extra Virgin Olive Oil, See Recipe
2.5 cups Spicy Chili with Mash (click for recipe), Approx. You may need less, the leftover chili from this recipe
1 cup Aged Cheddar Cheese, shredded. More if desired
.5 whole Jalapeño Pepper, sliced in to rings
2 whole Green Onion (Scallion), sliced
1 whole Sour Cream, Garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Empty your chili in to a small, covered pot set to low. Stir occasionally as your taters bake.
Get your potatoes on a parchment lined baking sheet. Pierce them several times with a fork all over, paying special attention to the thickest parts of the taters. Drizzle them generously with EVOO & season each tater with salt, pepper, and pepper flakes. Bake the potatoes for one hour or longer, flipping half way. The skins should be shriveled, golden brown, and crisp, while the inside flesh should be fluffy and perfectly cooked. Use a sharp knife to pierce the thickest part of your potato to check for doneness. If they need more time, continue to bake until tender.
Place the tray on a wire cooling rack and carefully transfer your steamy potatoes to a cutting board. Cut them in half lengthwise to allow them to cool down a bit faster. Once they're cool enough that you can handle them without burning yourself, cup the potatoes in your palm and use a teaspoon to carefully scoop out most of the potato flesh leaving you with an empty potato bowl. Reserve the flesh for a future dish or discard.
Return the skins to the tray hollowed side up and give them a spray with cooking spray. Bake the skins for about 10 minutes. Carefully place the tray back on your wire rack. Spoon chili in to each skin, ensuring they're nice and full. Depending on the size of your russets, you may have a little chili leftover. Top the skins with your desired amount of shredded cheddar and a slice of spicy jalapeno. Back in to the oven for 7 - 10 minutes until cheese is melty and gorgeous.
Serve the skins up with a dollop of sour cream and some sliced green onions. ENJOY!

Notes

Here's the chili recipe I used for these stuffed skins. I had about 2 1/2 to 3 C of the chili leftover. The amount you'll need will depend on the size of your russets / skins.

https://www.thehappyveg.ca/recipes/spicy-chili-over-mash

You can essentially use any leftover chili, or, open up a can of your favourite store-bought brand! Just make sure it's not super runny / liquidy. You want a thicker chili for these skins.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	730
Fat:	47 g
Carbohydrates:	38 g
Protein:	34 g
Cholesterol:	13 g
Sodium:	1121 mg
Fiber:	6 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.