Super Loaded Chili Potato Skins

Name: Super Loaded Chili Potato Skins
Total time: 75
Yield: 16
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

Recipe by HORMEL CHILIR from allrecipes.com

Appetizer,Snack 1 Hr. 15 Mins.

Ingredients

16 servings

•

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

Instructions

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