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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