HORMEL Chili Recipe ∼ 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

• 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

Cooking Directions

1. 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.
2. 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.
3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
4. 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.

Nutrition Facts

• calories201.7
• carbohydrateContent20.4 g
• cholesterolContent25 mg
• fatContent9.9 g
• fiberContent2.1 g
• proteinContent8.4 g
• saturatedFatContent5.2 g
• sodiumContent288.2 mg
• sugarContent1.3 g