These Potato Skin Chili Boats hit that perfect sweet spot between comfort food and party food. The crispy potato skins hold every bit of the loaded flavor you crave: warm chili, melted sharp cheddar, and a cool swirl of sour cream in every bite.
Roasting the potatoes twice gives you an incredibly crispy, sturdy shell that holds up beautifully under a generous scoop of warm chili, so there’s no soggy bottom in sight. The toppings are totally customizable too, so everyone can build their boat exactly how they like it. Best of all, this recipe makes 16 pieces, which is plenty for sharing (or not, we won’t judge).
Helpful Tips
- Bake the potatoes directly on the rack: Skipping the baking sheet for the first bake lets hot air circulate all the way around each potato, giving you a fluffier interior and a skin that crisps up more evenly.
- Leave a sturdy border: When scooping out the potato flesh, keep at least a quarter-inch of potato attached to the skin so your boats hold their shape and don’t collapse once loaded.
- Warm the chili before filling: Adding chili that’s already hot means you only need to broil until the cheese melts, which keeps the potato skins crisp instead of getting soggy under the broiler.
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Potato Skin Chili Boats
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 onions 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
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.