Potato Skin Chili Boats
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.
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
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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