Crispy on the outside, loaded and melty on the inside, these Potato Skin Chili Boats turn two comfort food classics into one irresistible bite. They’re endlessly customizable too, since you can swap in your favorite canned chili or dress them up with all your favorite toppings.
These little chili boats are pure comfort food magic, and they come together with way less fuss than you’d expect. You get all that crispy, golden potato skin flavor loaded up with warm, hearty chili and a blanket of melted sharp cheddar, so every bite feels like a hug in appetizer form. Plus, they’re portioned into perfect two-bite pieces, which makes them ideal for game day, potlucks, or just snacking your way through a Tuesday night.
Helpful Tips
- Bake potatoes directly on the rack: Skipping the baking sheet for this first bake lets hot air circulate all the way around each potato, which gives you that perfectly tender interior a little faster.
- Don’t skimp on the second bake: Crisping the hollowed-out skins before adding the chili is what keeps them sturdy enough to hold their filling without turning soggy.
- Warm the chili first: Adding already-warmed chili to the potato skins means less time under the broiler, so your cheese melts perfectly without the skins overcooking.
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Crispy 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, and 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 green onion on the side.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.