Crispy Potato Skin Chili Boats
Crispy on the outside, loaded and melty on the inside, these Potato Skin Chili Boats turn two comfort food classics into one irresistible bite.
Servings: 16 Boats
Calories: 113kcal
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
Calories: 113kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 450mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg