Potato Skin Chili Boats
Nothing disappears from a potluck or game day spread faster than a tray of crispy potato skins piled high with melty cheese and steaming chili, so you might want to make a double batch before you even set the first one out.
These Potato Skin Chili Boats take everything you love about classic loaded potato skins and turn them into the ultimate hearty appetizer. You get that satisfying contrast of a crisp, golden potato shell against a warm, savory chili filling, all finished with a blanket of melted sharp cheddar.
Helpful Tips
- Bake the potatoes directly on the rack: Skipping a baking sheet lets hot air circulate all the way around each potato, which gives you a fluffier interior and a skin sturdy enough to hold up to all that chili and cheese.
- Don’t skip the second bake: Brushing the hollowed-out skins with oil and crisping them cut-side down before filling is what keeps them from turning soggy once the chili goes in.
- Let the potatoes rest before scooping: Give them a good 10 minutes to cool after baking. Scooping them too hot can tear the skin, so a short rest makes the flesh easier to remove while keeping that quarter-inch border intact.
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Potato Skin Chili Boats
Nothing disappears faster than a tray of crispy potato skins piled high with melty cheese and steaming chili, so you might want to make a double batch before you even set the first one out.
Ingredients
- 8 small russet potatoes scrubbed
- Olive or avocado oil for basting
- Salt and black pepper for seasoning
- 1 can chili any brand you like
- 1 cup sharp cheddar cheese shredded
- sour cream, jalapeno slices, green onion for garnish
Instructions
- Preheat the oven to 425°F(220°C) with a rack in the upper third of the oven.
- Prick each potato several times with a fork. Rub with oil and season with salt and pepper.
- Place the potatoes directly on the oven rack and bake for about 40 minutes, or until tender.
- Transfer to a cutting board, cut in half lengthwise, and let cool for 10 minutes, or until easy to handle.
- Scoop out the flesh, leaving a 1/4-inch border attached to the skins. Reserve the potato flesh for another use.
- Arrange the potato skins cut-side down on a baking sheet. Brush with the remaining oil and bake for 10–12 minutes, flipping halfway through, until crisp and browned.
- Turn the oven to broil. Fill each potato skin with warmed chili and top with shredded cheese. Broil for 2–3 minutes, or until the cheese is melted.
- Serve with sour cream, jalapeños, and cilantro on the side.
Nutrition
Calories: 113kcalCarbohydrates: 19gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 52mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 72IUVitamin C: 6mgCalcium: 64mgIron: 1mg
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