Name: Super Loaded Chili Potato Skins
Prep time: 1 h
Cook time: 1 h
Yield: 16
Ingredients: (3 to 4 inches) russet potatoes - 8 small; Olive oil - 2 tablespoons; Coarse salt and freshly ground pepper to taste - 2 tablespoons; HORMEL® Chili With Beans - 1 (15 ounce) can; Shredded sharp Cheddar cheese - 2 cups; Sour cream - ½ cup; Sliced green onions - ½ cup

Ingredients for - Super Loaded Chili Potato Skins

1. (3 to 4 inches) russet potatoes 8 small

2. Olive oil 2 tablespoons

3. Coarse salt and freshly ground pepper to taste 2 tablespoons

4. HORMEL® Chili With Beans 1 (15 ounce) can

5. Shredded sharp Cheddar cheese 2 cups

6. Sour cream ½ cup

7. Sliced green onions ½ cup

How to cook deliciously - Super Loaded Chili Potato Skins

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.