Chili Cheese Loaded Potato Skins
Chili Cheese Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 large Russet potatoes
- 1/4 cup kosher salt, for baking potatoes
- 4 cups vegetable oil, for deep frying
For the Chili Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fresh jalapeño, minced, optional
For Assembly and Toppings
- 2 cups cheddar cheese, shredded
- 1/2 teaspoon kosher salt, for seasoning skins
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1 avocado, diced
- 1/4 cup pickled jalapeños, sliced
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the Russet potatoes. In a baking dish, spread 1/4 cup of kosher salt evenly on the bottom. Place the potatoes on top of the salt bed and sprinkle a little more salt over them. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400
- 2
While the potatoes are baking, prepare the chili filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Add the diced yellow onion, minced garlic, and diced green bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables soften.
⏱️ 15 min
- 3
Stir in the tomato sauce, chili powder, ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional minced fresh jalapeño. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 15 min
- 4
Once the baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the soft potato flesh, leaving about a 1/4-inch border of potato attached to the skin. Reserve the scooped-out potato flesh for another use (e.g., mashed potatoes).
⏱️ 10 min
- 5
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place the empty potato skins, cut-side down, into the hot oil in batches. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove the skins with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Sprinkle the inside of each fried skin with 1/2 teaspoon of kosher salt.
⏱️ 10 min•🌡️ 350
- 6
Arrange the crispy potato skins on a baking sheet. Fill each skin with a layer of shredded cheddar cheese (about 1 tablespoon), followed by a generous spoonful of the prepared chili filling. Top with another layer of shredded cheddar cheese.
⏱️ 5 min
- 7
Return the baking sheet to the 400°F oven and bake for 8-12 minutes, or until the cheese is completely melted and bubbly. While the skins are baking, prepare your garnishes: ensure bacon is cooked and crumbled, green onions are chopped, avocado is diced, and pickled jalapeños are sliced.
⏱️ 12 min•🌡️ 400
- 8
Remove the loaded potato skins from the oven. Garnish immediately with crumbled bacon, a dollop of sour cream, chopped green onions, diced avocado, and sliced pickled jalapeños. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Cheese Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 large Russet potatoes
- 1/4 cup kosher salt, for baking potatoes
- 4 cups vegetable oil, for deep frying
For the Chili Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fresh jalapeño, minced, optional
For Assembly and Toppings
- 2 cups cheddar cheese, shredded
- 1/2 teaspoon kosher salt, for seasoning skins
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1 avocado, diced
- 1/4 cup pickled jalapeños, sliced
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the Russet potatoes. In a baking dish, spread 1/4 cup of kosher salt evenly on the bottom. Place the potatoes on top of the salt bed and sprinkle a little more salt over them. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400 - 2
While the potatoes are baking, prepare the chili filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Add the diced yellow onion, minced garlic, and diced green bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables soften.
⏱️ 15 min - 3
Stir in the tomato sauce, chili powder, ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional minced fresh jalapeño. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 15 min - 4
Once the baked potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the soft potato flesh, leaving about a 1/4-inch border of potato attached to the skin. Reserve the scooped-out potato flesh for another use (e.g., mashed potatoes).
⏱️ 10 min - 5
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place the empty potato skins, cut-side down, into the hot oil in batches. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove the skins with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Sprinkle the inside of each fried skin with 1/2 teaspoon of kosher salt.
⏱️ 10 min•🌡️ 350 - 6
Arrange the crispy potato skins on a baking sheet. Fill each skin with a layer of shredded cheddar cheese (about 1 tablespoon), followed by a generous spoonful of the prepared chili filling. Top with another layer of shredded cheddar cheese.
⏱️ 5 min - 7
Return the baking sheet to the 400°F oven and bake for 8-12 minutes, or until the cheese is completely melted and bubbly. While the skins are baking, prepare your garnishes: ensure bacon is cooked and crumbled, green onions are chopped, avocado is diced, and pickled jalapeños are sliced.
⏱️ 12 min•🌡️ 400 - 8
Remove the loaded potato skins from the oven. Garnish immediately with crumbled bacon, a dollop of sour cream, chopped green onions, diced avocado, and sliced pickled jalapeños. Serve hot and enjoy!
⏱️ 3 min