Try making these chili-stuffed potato skins ⁠— a game-day go-to

Print this recipe
Turn any game day into a real fiesta with this delicious take on the classic tailgate staple: potato skins! Perfectly baked potatoes are scooped out, filled with a zesty and spicy chili, and topped with melted cheese. It doesn't get any tastier for sports fanatics ⁠— or anyone else, for that matter! Both kids and adults will go crazy for this messy snack!
While the recipe below calls for canned chili, you can make this completely from scratch by using your favorite homemade chili recipe. In fact, use chili that you made a few days ago, to really let the flavors marry together. These tasty skins are packed full of protein, so they're also great to snack on when you're short on time!
Cooktop Cove
Chili-Stuffed Potato Skins
15 mins
55 mins
1hr 10mins
6-7 medium Russet baking potatoes
2 cups chili (canned or homemade)
2 cups shredded Mexican cheese blend
1/2 cup cream cheese, softened
sour cream, to garnish
2 green onions, chopped, to garnish
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
Spread a thin layer of cream cheese along the bottom of the potato to act as a sealant so the skins don't leak!
Carefully distribute the chili evenly inside each potato skin, filling them up about 80% of the way.
Top each potato skin with a healthy portion of shredded Mexican cheese blend.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with a sour cream drizzle and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: You can also substitute a sharp shredded cheddar cheese instead of the Mexican blend.
Print this recipe